Italian Dressing

It has not ceased to amaze me that endless dressing possibilities have been at my fingertips for years and I've just never thought about doing anything other than stocking up on Ranch and Italian dressing mixes in the States. The other night I served salad and had about 5 different dressings to offer with it...all of them homemade. Felt like I was at my parents, pulling out all the different store-bought bottles from their refrigerator door. But I'm not! I'm in western China!! It felt good. Here is a recipe for the newest addition I made to our collection. It is much more authentic in flavor and look than the dressing that results from this Italian Dressing Mix. Not that its bad--it works especially great if your recipe calls for a packet of Italian Dressing Mix, like the Italian Beef I've shared with you before. But our opinion is that the following is better as a dressing on a salad.

Italian Dressing
1 cup oil
1/4 cup white vinegar
1/4 cup lemon juice
2 tsp sugar
1 tsp dry mustard
1/2 tsp salt
1/2 tsp seasoning salt
3/4 tsp Italian seasoning (more if needed)
1/2 tsp red pepper flakes
1/4 tsp black pepper
4 cloves minced garlic
1/4-1/3 cup Parmesan cheese (just leave this out if you don't have it!)

In a blender, combine everything except oil, Italian seasoning, and Parmesan. While blender is running, add oil in a slow, steady stream. After you've added the oil, turn off the blender. Add Parmesan and Italian seasoning and pulse just to quickly mix in.

Note: Because you're using the blender to make an emulsion with the oil, this will make a thicker dressing. If you'd prefer the kind that stays separated in the jar that you then shake well and pour, just put everything in a jar together and shake to blend. Don't use the blender. Either will be good!