If you have my cookbook, this phrase doesn’t faze you. For those who are like ‘what-the-what?’ it’s basically a dressinade that’s dual functioning. Dressing + Marinade = Dressinade.

Drizzle it over salad or marinate chicken or beef in it to tenderize and add loads of flavor. This zesty Italian dressinade can replace the store bought stuff easily.

To cook this Zesty Italian Dressinade Gather:

garlic
italian seasoning and olive oil. Zippy from mustard, red wine vinegar and red pepper flakes. Deeply good!

Begin with adding 2 teaspoons of mustard, 1 grated clove of garlic, 1 teaspoon Italian seasoning, 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and a generous pinch or two of red pepper flakes into a glass jar or container with a tight-fitting lid.

Pour in 1/2 cup of red wine vinegar.

And then 3/4 cup of good olive oil.

That’s it! I told you it was straightforward.

Secure the lid and shake to combine. Let this stand for 30 minutes or longer to genuinely allow the vinegar to permeate the dried herbs to flavor the dressinade.

I recently used this as a marinade (Skillet Frajitas!) and it was utterly strong. SO savory and STRAIGHTFORWARD.

If you using as a dressing and find it the to be too zippy, try adding a little bit of water to cut through it. Otherwise proceed with salad dressing and meat marinating.