Ingredients:

  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 0.5 tsp garlic salt
  • 1 tbsp granulated sugar
  • 0.5 tsp coarse black pepper
  • 0.25 tsp salt
  • 0.5 cup extra virgin olive oil
  • 0.25 cup neutral oil
  • 0.33 cup white wine vinegar
  • 1 tbsp fresh lemon juice
  • 2 tbsp finely grated parmesan cheese
  • 1 tbsp mayonnaise
  • 1 drop yellow food coloring

Instructions:

  1. Combine the dry aromatics. Place 1 tsp dried oregano, 1 tsp dried parsley, 0.5 tsp garlic salt, 1 tbsp granulated sugar, 0.5 tsp coarse black pepper, and 0.25 tsp salt into your jar. Note: Mixing the solids first ensures no clumps of sugar or garlic salt later.
  2. Add the primary acids. Pour in 0.33 cup white wine vinegar and 1 tbsp fresh lemon juice.
  3. Hydrate the herbs. Let the mixture sit for 2 minutes until the dried herbs look plump and dark. This blooms the flavor.
  4. Introduce the emulsifier. Add 1 tbsp mayonnaise and 2 tbsp finely grated parmesan cheese.
  5. Whisk the base. Stir vigorously until the mayo is completely dissolved and no white streaks remain.
  6. Slowly incorporate the oils. Add 0.5 cup extra virgin olive oil and 0.25 cup neutral oil.
  7. The big shake. Close the lid tightly and shake for 60 seconds until the liquid turns opaque and slightly thickened.
  8. Add the visual cue. If using, add 1 drop yellow food coloring and shake once more to distribute.
  9. The resting period. Let the dressing sit at room temperature for at least 30 minutes before serving. Note: This allows the flavors to marry and the sharpness to mellow.
  10. Final check. Give it one last quick shake until the herbs are swirling evenly through the gold liquid before pouring over your salad.