Creamy Italian Dressing

This is a dressing that combines the irresistible creaminess of Caesar (sans anchovies) with the zing and herbaceousness of Italian dressing. Pour it over literally any salad, use it to upgrade hoagies and sandwiches, drizzle it on top of pizza, or try it over roasted meat like chicken or steak. This is the upgrade your food has been waiting for.

Mayonnaise acts as an emulsifier, helping the oil and vinegar to combine for a smooth dressing that’s much more forgiving than your typical vinaigrette. If making this dressing ahead of time, shake it before using to evenly distribute the Italian seasonings, garlic, and Parmesan. 

This recipe might seem to call for every dried green herb in the spice cabinet, but you also have the option to swap in an equal amount of Italian seasoning if you prefer. Don’t skimp on the Parmesan, and be prepared to sprinkle more on top of whatever you are serving this with.

• Vinaigrettes are made by whisking together oil and vinegar, sometimes with mustard to help the dressing come together.
• Creamy dressings tend to include mayonnaise, buttermilk, or sour cream in addition to oil and vinegar.

This versatile dressing can be enjoyed on pretty much any salad you dream up. But croutons and antipasto salad ingredients — such as olives, cheese, salami, marinated artichokes, mozzarella, tomatoes, or pepperoncini — work particularly well with it. 

Store the dressing in a small airtight container or jar in the refrigerator for up to a week. Shake before using.