Bosco’s Italian Vinaigrette
A part of the meal I most look forward to at Bosco’s–a great Italian trattoria in two locations on the North Shore–is their illusively simple Italian salad dressing. Dress green salads with just enough of this to coat, without leaving any extra in the salad bowl. (If you can’t see the dressing, you did it perfectly.) Dress the salad immediately before serving.
- 1/2 cup red wine vinegar
- 1/4 cup freshly-squeezed lemon juice, strained
- 1/2 cup extra virgin olive oil
- 1 Tbs. fresh chopped garlic
- 2 tsp. dried oregano
- 1 tsp. coarsely-ground black pepper
- 1 tsp. kosher salt
- 2 Tbs. water
- 1 cups canola oil
In a blender, mix all the ingredients except the canola oil until completely blended. Then add the canola oil in a thin stream to the blender while running at medium speed. Continue until it’s noticeably thicker than what you started with.
Makes 2 1/2 cups of dressing.