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Oil and Vinegar Dressing
According to Italian cookbook author Marcella Hazan, salad dressing is a process rather than an object, a verb rather than a noun; it is the act that transforms greens and vegetables into a salad. Although the method is uncomplicated, the ingredients -- salt, olive oil, and vinegar -- must all be immaculate like the ones offered in this recipe.
- Ravida sea salt to taste
- Italian or Spanish extra virgin olive oil
- L'Estornell, Tenuta del Numerouno, Colonna Unfiltered, Ravida or Marques de Grinon
- Red Wine or Sherry Vinegar
- L'Estornell Garnacha Red Wine, L'Estornell Sherry or Badia a Coltibuono
- Freshly ground black pepper (optional)
- Fresh basil, shredded or Italian parsley, chopped (optional)
- For green salad, make sure leaves are quite dry. Sprinkle small amount of salt on salad (more can be added later).
- Drizzle enough oil (use a tablespoon to distribute oil rather than pouring directly from the bottle) to coat salad greens or vegetables. Give them a surface gloss, but not so much to make the salad soggy.
- Add vinegar, so that a hint of tartness appears, but does not overwhelm.
- Toss salad taking care not to bruise delicate greens. Taste and correct seasonings for oil, salt, or vinegar and add black pepper and herbs, if desired. Serve immediately.
Adapted from: The Classic Italian Cookbook by Marcella Hazan