Single Batch (1/4 Cup of Fresh Salad for 4 to 5 Servings)
- 1 tablespoon of white or red wine vinegar
- 2 tablespoon of extra fresh virgin oil of olive
- 1 teaspoon of fresh sugar
- 2 teaspoon of freshly and properly grated parmesan
- ¼ teaspoon of pure salt
- 1/8 teaspoon of each completely dried basil, parsley and oregano ( or any mixture of your choice)
- ¼ teaspoon of fresh red flakes of pepper
- 1/8 teaspoon of powder of garlic ( or 1 small sized garlic clove, properly minced)
- Freshly and proper ground pepper
Big Batch in Order to Keep (1.25 Cups)
- 1/3 cup of white or red wine vinegar
- 2/3 cup of extra virgin oil of olive
- 1.5 tablespoon of any sugar
- 2 tablespoon of properly grated parmesan
- 3 teaspoon of powder of garlic ( or 2 minced garlic cloves)
- 1 teaspoon of pure salt
- ¾ teaspoon of flakes of red pepper
- ½ teaspoon of properly dried basil
- ½ teaspoon of freshly pepper (ground)
- Place the ingredients. First of all, place all of the ingredients in a medium sized jar and shake it well until all of them are properly combined. Now, adjust the salt, pepper, and sugar as per taste. If you want more tang then add additional vinegar. And if you want fewer tangs, then add more oil of olive. Now, just keep it in a refrigerator for a time duration of around 14 to 15 days.
- Give the final touch. For the purpose of one batch, this is just more than ¼ cup. And this will be enough to dress 3 to 4 handfuls of fresh leafy greens.
- Some freshly and properly grated parmesan will be dissolved better. If you are using a store purchased, it must be properly and finely grated, not the usual course parmesan. Otherwise, you will get a little grainy bit in the entire dressing.
- Use this dressing to a plain leafy fresh green salad.