A couple of weeks ago a coaching client asked me if we had a recipe for an Italian salad dressing spice mix similar to “the one in the little box you buy at the grocery store”; she was of course referring to the Good Seasons mix that’s graced grocery store shelves, and many a kitchen, for decades.
While this iconic salad dressing (and oft-used marinade) is unquestionably an Americanized creation that has very little if anything to do with genuine Italian cuisine, I have to admit it’s herbal, salty, garlicky flavor, perked up with a blast of mouth-puckering acidity from the vinegar, sometimes just hits the spot. And in years past, when pressed for time setting up marinades for various meats headed for the grill, I must admit I’ve used it for seasoning in a pinch.
We’ve played with this spice mixture on and off for years; in response to the recent question above, I dug it out the files, dusted it off, refilled a few key spice ingredients so as to have the freshest possible spices on hand, and mixed up a few batches, tweaking along the way.
You’ll note this recipe is similar to a number you can found out there, though most don’t add the fruity heat of red pepper flakes. Most of the recipes for this mixture include a call for sugar; I don’t add it ours, though I might dribble in no more than a teaspoon of a good honey when shaking up a batch.
Finally, just about any vinegar you wish to use works here; our favorites are a good ACV or red wine vinegar. Same for the oils – I typically use a combination of a good EVOO and avocado oil. And it’s easy as pie to shake this one together in a pint jar with a tight fitting lid…
2 tbsp dried oregano
2 tbsp good salt
1 tbsp dried parsley
1 tbsp granulated garlic
1 tbsp onion powder
1 tsp dried basil
1 tsp fresh ground pepper
1/2 tsp dried thyme
1/4 tsp celery seed
Optional: 1-3 tsp crushed red pepper flakes
Optional: 1 tbsp sugar or sugar substitute of your choice
To Mix
2/3 cup oil of choice (EVOO or avocado for us)
1/3 cup vinegar (see note above)
2 tbsp of the dried spice mixture
2 tbsp water
Stir together the spice mixture; store tightly sealed in a cool, dry, dark place.
When ready to mix a batch of a dressing, combine 2 tbsp of the spice mixture with 2 tbsp of water and 1/3 cup of the vinegar of your choice; mix well. Whisk (or shake, see above) in the oil until well emulsified; the dressing will separate if it stands for too long, simply stir or shake well to recombine.
Enjoy.
