just kidding – they’re both delicious!
Hey, are you team Italian dressing or team Greek dressing? I’m going to show you how to make both because they have more in common than you might think. Let’s start with Italian dressing. One garlic clove, grated on a microplane. Then 3 tablespoons of red or white wine vinegar. We use white wine vinegar here and we’ll use red vinegar in our Greek dressing. The juice from one lemon. About 1 and 1/2 teaspoons of dried oregano. I like to use things like dried oregano in salad dressings because fresh oregano is very easy to go overboard. It will turn everything bitter. About 1/4 teaspoon of onion powder. about 1 and 1/2 teaspoons of honey, a decent pinch of kosher salt, a pinch of black pepper, optionally a pinch of red pepper flake. Then I have about a half a teaspoons worth of fresh thyme, and about 1 and 1/2 tspoons each of fresh parsley and fresh basil. For both of these dressings, there are about a million different recipes. So you may like different herbs in yours, or if you want more of a bottled feel, you can go with all dried herbs. Then about a teaspoon of Dijon mustard. This is stone ground Dijon mustard, but you can use smooth or any other kind of mustard, or leave it out entirely. Mustard can act as an emulsifier in salad dressings, so it’ll give you more of like a creamy texture. Slowly drizzle in about a half a cup of extra-virgin olive oil. You can also add Parmesan cheese right to the dressing, but get it in an airtight container and it’ll last about a week to 10 days. On to Greek dressing. One large garlic clove grated on a microwave. And for this one, I’m going to do it right in the container just to give you a different option if you don’t feel like getting out a bowl and a whisk. about a teaspoon of dijon mustard, a decent pinch of kosher salt, a pinch of black pepper, about a/ a teaspoon of dried oregano, 1/3 of a cup of red wine vinegar, the juice from one lemon, then about a half a cup of olive oil. This is another one of those salad dressings that there’s a million different recipes for. Sometimes when I’m feeling a little bit zesty, I might even put some mint in here. With both these dressings, Italian and Greek, I find they taste much better after about 30 minutes to an hour. Especially if you’re using all dried herbs, it takes a little bit for them to hydrate. and follow me if you grew up in a time where either one of these was used to marinate every piece of chicken in your
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No honey in Italian dressing . I mean it’s tasty but Italians don’t have that in their dressing . It’s evo vinegar pepper garlic lemon juice . That’s the foundation . From there you would add alternatively oregano, anchovies, capers , based on the greeneries you’re dressing .
Italian dressing was everywhere until Greek yogurt /feta cheese made it into the market. Then America woke up to the Greek dressing salads. Btw your EVOO mostly came from Greece. Greeks did not market it correctly all assumed it was Italian EVOO. Years later Italy/ Spain/ Moraco perfected good quality EVOO as well. Just had to make that point because Greece NEVER gets the credit it deserves.
When I lived with my grandparents there was fresh home made italian every day because we ALWAYS opened dinner with a garden salad
thanks chef
Does stone ground mustard emulsify as well as a smooth mustard?
Where is your damn TV Show. You are too charismatic and knowledgeable not to have your own show.
😂😂😂. The marination line hits forn
Sure
This guy is the man!
I like both. Thank you.
It's always good to soak the ingredients marinate.
I’m team fruit vinaigrette. I’ve never liked Italian dressing and I definitely don’t like Greek dressing. I don’t even like ranch.
Sir, you kick ass. That is all 🤘
Love making my own dressings. Super easy way to elevate a simple salad of chopped romaine and some greens. You want a creamy version of either of these? Throw some Greek yogurt in there.
There's a thousand variations you can do.
Bravo. Bravo
Itll last WAY longer than "a week to 10 days".
Based on what he said, i assume he puts mint into his Greek dressing daily 😂
Are you poland?
Amazingly educational and entertaining short my man! I too will follow because I still marinate my chicken in homemade dressings like your Italian one. ( crushed red pepper is always the option ) haha God bless!
Thank you so much for these recipes for dressing!!!
Not sure if you've done a video on making homemade ranch dressing but I didn't see it. I would love to have a recipe that doesn't use buttermilk. I just absolutely detest buttermilk.
It's the "week to ten days" that gets me. I need to find a way to get homemade sauces to last a long time. The fresh herbs are more expensive than buying the stuff. 😢
Unreal idea. I love a fig and Brie combo I gotta try this one
Anyone know what watch he’s wearing?
I love your videos
Love both but dont add any mustard at all