Some folks think there’s something magical about our Italian dressing at the deli. Well, it’s true that food can often taste better when someone else makes it. But still, why is that homemade New Deli Italian dressing so dang good?!
I think part of it is that the garlic and herbs are mixed together with the salt first. The garlic absorbs some of the salt, and the saltiness dissipates into the dressing. The salt seems to be a vehicle to carry the flavors along.
Sounds kind of mystical! But, try it. If not in the Italian dressing recipe, try on a small scale with fresh mozzarella. So delicious!
- 2 cloves garlic, minced
- 1/2 tsp. salt
- fresh cracked pepper
- several fresh basil leaves (or sub other green herbs)
- 1/3 c. extra virgin olive oil
- 1 lb. fresh mozzarella
- 6 oz. spring greens
- 3 tomatoes, wedged
Marinate the garlic in salt, letting it steep for at least five minutes. Use: > 2 cloves garlic, minced > 1/2 tsp. salt
After steeping, add: > 1/3 c. olive oil > parsley > fresh cracked pepper > 1 lb. fresh mozzarella
To serve, put a handful of spring greens on salad plates, top with the marinated mozzarella and tomato wedges.