Italian Dressing
Ingredients:
40g minced shallot (4 Tbls. or 4 small shallots)
30g minced garlic (3 large cloves, 2.5 Tbls.)
1/4 tsp. chili flakes
1 tsp. dried oregano
100ml white wine vinegar (a bit shy of 1/2 a cup)
240ml EVOO (1 cup)
1 tsp. salt
Juice of 1/2 a lemon
Method:
Sizzle the garlic and shallots in the olive oil over low heat for 5 minutes. Then add in the chili and oregano and sizzle for one more minute. Pour this mixture into a jar and allow it to cool. Add in remaining ingredients and shake to combine.
Use on iceberg or cos (romain) lettuces salads as well as a dip for bread and a marinade for meat or chicken or on top of cooked fish.