Sometimes a delicious, exciting topping delivers the boost that weeknight meals and familiar sides need. Giada De Laurentiis, who excels at rethinking classics (what would we do without sheet pan lasagna or chocolate pasta?), returns with another upgrade worth trying.
While scanning her latest cookbook, “Super Italian,” for a salad dressing, I expected to stumble upon something herb-forward and bright for greens. Instead, I found her “Do-It-All” dressing, a versatile recipe that works across countless dishes. It’s so good that I now double the recipe every Sunday just to have it last throughout the week.
Read on to learn how to make it, my honest take on what makes it so versatile, and creative ways to use it in the kitchen.
How To Make Giada’s ‘Do-It-All’ Dressing
Ashia Aubourg
I flipped open De Laurentiis’ “Super-Italian” cookbook on a Sunday evening while batch-cooking for the week ahead. To make her “Do-It-All” dressing, I blended 2/3 cup of extra-virgin olive oil, 1/4 cup of fresh lemon juice, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, 2 teaspoons of Dijon mustard, 1 1/2 teaspoons of kosher salt, 1 cup of freshly grated Parmigiano-Reggiano, and 8 large basil leaves on medium-high speed until smooth and emulsified. Then I poured the dressing into a resealable jar, along with two peeled, smashed garlic cloves. Rather than blending the garlic, De Laurentiis recommends adding the smashed cloves to “gently infuse” the dressing with flavor. After a couple of days in the fridge, simply remove the garlic.
From start to finish, the process takes less than 5 minutes, and the dressing keeps in the refrigerator for up to a week. Aside from the Parmigiano-Reggiano and basil, the ingredient list leans heavily on fridge and pantry staples, which makes this recipe especially use-up-what’s-already-at-home friendly.
I drizzled the dressing over mixed greens and loved the result. The lemon juice and basil deliver a bright, punchy bite, while the olive oil, mustard, and Parmigiano-Reggiano lend a creamy texture once emulsified with the citrus. I also spooned a few dollops over leftover chicken soup, where it added richness without overwhelming the dish. That moment drove home De Laurentiis’ point: when a recipe calls for a cheesy, citrusy boost, this dressing earns its “Do-It-All” name.
Everything You Can Put Giada’s ‘Do-It-All’ Dressing On
Sure, drizzle Giada’s Do-It-All dressing on salads, but don’t stop there. Try these creative routes to get the most out of this cheesy, tangy sauce.
Use it as a dip. Dijon mustard and generous amounts of grated Parmesan give this dressing plenty of body, which works well for dipping. Pair it with crudités, or fry shrimp or wings and dunk them straight into the flavorful sauce.
Upgrade your potatoes. Roasted potatoes, baked potatoes, and even potato salad benefit from a drizzle of this bold dressing. Spoon it over the top to add a punch of lemony, garlicky, and Parmesan-packed flavor.
Add it to your next sandwich. Just as you might splash vinaigrette onto an Italian sub or turkey sandwich, swap in this Do-It-All dressing to elevate nearly any sandwich and boost every bite.
Dining and Cooking