Tony's Salad Dressing

This is the kind of salad dressing that earns a permanent spot in the fridge. The combination is unusual at first glance: balsamic vinegar, dry white wine, soy sauce, fresh herbs, and grated parmesan. But the white wine adds a fruity acidity, the soy adds umami depth, and the parm thickens and salts the whole thing without going heavy.

The dressing demands a two-day rest in the fridge. Don’t skip this. The flavors need that long to fuse so the raw garlic mellows, the fresh oregano and basil bloom, and the parmesan dissolves slightly into the vinaigrette instead of sinking to the bottom.

Use fresh herbs only. Dried oregano and basil don’t have the same brightness, and they turn the dressing dusty. If your basil and oregano patch isn’t producing, look for fresh in the produce aisle.

A wide-mouth jar with a tight lid is the right vessel. It lets you shake hard before pouring, and it holds up to a couple weeks of refrigeration.

Great over green salads with tomato and cucumber, drizzled on grilled vegetables, or used as a marinade for chicken thighs.

Pro Tips

• Use a younger, less-aged balsamic. Expensive aged balsamic gets lost in this herby mix.
• Fresh-grate the parmesan from a block. Pre-grated cheese has anti-caking agents that keep it from blending in.
• Mince the garlic finely or grate it on a Microplane for smooth distribution.
• Shake hard right before pouring to recombine the oil and vinegar.

Variations

• Use tamari in place of soy sauce to keep it gluten-free.
• Add a teaspoon of Dijon mustard for extra emulsification and bite.
• Stir in a tablespoon of honey for a sweeter, fig-balsamic style finish.