Red wine vinegar whisked with garlic, dried oregano, a pinch of chilli, honey and Dijon mustard into olive oil; for green salads and pasta salads. Serves 6.
3tbsp
1clove
1tsp
1pinch
1tsp
1tsp
0.5tsp
1pinch
6tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3tbsp | — | — | |
| 2 | | 1clove | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 1pinch | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 1pinch | — | — | |
| 9 | | 6tbsp | — | — |
Pour the vinegar into the small bowl.
Red wine vinegar · 3 tbsp
Lay the garlic clove on the chopping board.
Garlic · 1 clove
Crush it lightly with the flat of the knife and pull off the skin.
Add the oregano, rubbing it between your fingers as it goes in.
Dried oregano · 1 tspAdd a pinch of chilli flakes.
Chilli flakes · 1 pinchAdd the honey.
Honey · 1 tspAdd the mustard.
Dijon mustard · 1 tspAdd the salt.
Salt · 0.5 tspAdd a pinch of pepper and whisk until the honey dissolves.
Ground black pepper · 1 pinch
Pour in the olive oil a little at a time, whisking all the time, until the dressing thickens slightly.
Extra-virgin olive oil · 6 tbspPour into a small jug and serve over a green salad or pasta salad; whisk again if it separates. Keep any left over covered in the fridge for up to 1 week.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3 tbsp | | Pour the vinegar into the small bowl.⏱ 5sResultRed wine vinegar |
| 2 | 1 clove | | Lay the garlic clove on the chopping board.⏱ 5sResultGarlic |
| 3 | Garlicstep 2 | | Crush it lightly with the flat of the knife and pull off the skin.⏱ 20sResultPeeled garlic clove |
| 4 | Peeled garlic clovestep 3 |  | Grate it finely into the bowl.⏱ 20sResultGrated garlic |
| 5 | 1 tsp | | Add the oregano, rubbing it between your fingers as it goes in.⏱ 5sResultVinegar with oregano |
| 6 | 1 pinch | | Add a pinch of chilli flakes.⏱ 5sResultSeasoned vinegar |
| 7 | 1 tsp | | Add the honey.⏱ 5sResultSweetened vinegar |
| 8 | 1 tsp | | Add the mustard.⏱ 5sResultDressing base |
| 9 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted dressing base |
| 10 | 1 pinch | | Add a pinch of pepper and whisk until the honey dissolves.⏱ 20sResultSeasoned dressing base |
| 11 | 6 tbsp | | Pour in the olive oil a little at a time, whisking all the time, until the dressing thickens slightly.⏱ 1 minResultWhisked dressing |
| 12 | Whisked dressingstep 11 | Pour into a small jug and serve over a green salad or pasta salad; whisk again if it separates. Keep any left over covered in the fridge for up to 1 week.⏱ 10sResultItalian Dressing | |
| Total Time | 6 min 40s | ||
| Nutrient | Per serving |
|---|---|
| 127kcal | |
| 0.1g | |
| 14g | |
| 2g | |
| 1g | |
| 0.6g | |
| 0.2g | |
| 225mg |
Red wine vinegar whisked with garlic, dried oregano, a pinch of chilli, honey and Dijon mustard into olive oil; for green salads and pasta salads. Serves 6.
What you’ll doYou will whisk red wine vinegar with grated garlic, dried oregano, chilli flakes, honey, mustard and seasoning, then whisk in olive oil a little at a time.
