Homemade Italian Dressing and the Keto Brunch Party
The easiest dressing you didn't know you needed in your life.
Start The Day With Brunch
This week’s substack is shorter because I’m focused on prepping for the Keto Brunch Party. It’s kind of like Doomsday prepping, but for breakfast foods. No, really. We’re going to be making a metric ton of amazing breakfast food.
On the menu: Grain-Free Blueberry Muffins, Eggs in Marinara, Eggs in Butter, Onions, and Hatch Chilis, Tomato Bacon Avocado Salad, a Vodka Bellini, a Surprise Cocktail, plus a never before published of mine that is perfect for a football brunch: Shrimp and Jalapeño Cheddar “Grits.”
I’ve always wanted to launch a cooking class, and if it’s successful, I will do these more often. So please check out the Keto Brunch Party, especially if you’ve ever wanted to cook along with me live. Or learn some useful cooking tips. Or heckle me on a private livestream.
The event is Sunday, Jan 30th at 10 am pacific, but if you can’t attend live, you will receive a recording of the event to watch at your leisure.
Homemade Italian Dressing
You know I love a homemade dressing. Homemade is a must once you take a gander at the bottles of store-bought on the shelves at your local grocer. The ingredients in bottled dressings are hideous if I’m being honest.
Take matters into your own hands. It’s imperative.
Start with this Homemade Italian Dressing, which is so addictively good and easy to make, you will wind up making it so much, you’ll get tired of it. And then you’ll keep coming back to it like your favorite soft t-shirt.
Pro tip: you can also use this dressing as a marinade for chicken, fish, and pork before grilling it. You’ll thank me later.
This is a good ol’ fashioned ‘Merican-ized EYE-talian dressing that tastes like it’s straight out of a Wishbone bottle. But with GOOD oil and no crappy chemicals or added sugar. So better than Wishbone. Much better.
Store in an airtight container at room temp for 7 days.
Full pictorial tutorial at my Pinterest Page.
Download printable recipe PDF here.
HOMEMADE ITALIAN DRESSING
(Yields scant 1/2 cup)
Store in an airtight container at room temp for 7 days.
INGREDIENTS:
6 tablespoons olive oil
2 tablespoons white balsamic or white wine vinegar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
INSTRUCTIONS:
Whisk all ingredients together and serve as a salad dressing or use as a marinade.
See you next week where I will hopefully have the Substack paywall implemented, and we will launch with the best Hanger Steak recipe you’ll ever make.
XOXO
Anna
My favorite "go-to" vinaigrette recipe was published in the book "Red Sparrow" by Jason Matthews. Each chapter of this really good spy novel would have a description of a scene and the character eating some type of meal, mostly Russian. At the end of the chapter, the author would have the recipe. Pretty cool for a spy novel!! Anyway, one of the recipes was for "Sophie's Vinaigrette" about a lady that brought her own salad to work every day. Combine pureed garlic, dill weed, oregano, dried pepper flakes, Dijon mustard, sugar, salt, pepper, and grated Parmesan cheese with one part balsamic vinegar and three parts extra virgin kalamato olive oil and emulsify. Needless to say, I don't add the sugar, and usually don't add the cheese. The dill weed adds a nice touch too.