Dress Up Your Veggies With Olive & Hay's Recipe for Italian Vinaigrette

Pati Navalta Poblete | April 22, 2020 | Food & Drink Feature

Living with uncertainty can lead to a lot of stress eating (we’ve all seen the memes on social media). Luckily, we don’t have to give up big flavors for healthy eating. Here’s a salad dressing recipe that you can use on any fresh veggies of your choice from Executive Chef Jose Mejia from Olive & Hay at Meritage Resort & Spa (meritagecollection.com) in Napa. You can still enjoy the same crunch of chips that you get with without all the other stuff.

The Big Italian Salad at Olive & Hay

Italian Dressing:

Set 1:
3 ½ Tbs garlic
⅔ cups red bell pepper
⅔ cups shallot
3 ⅓ Tbs thyme-picked-no stems
3 ⅓ Tbs oregano-picked-no stems

Set 2:
1 ¾ cups O+H olive oil
½ cup chardonnay vinegar
⅓ cups fresh lemon juice
1 ⅔ Tbs salt
1 ⅔ Tbs sugar

1. Take all of set 1 and rough chop, then place inside a food processor.

2. Process a couple of times, scraping down the sides as to ensure everything becomes the same size.

3. Mix set 2 together in another container until incorporated, and then add half of it to the processor with set 1.

4. Process for a few seconds, then add the rest of set 2.

5. Process all for 30 seconds, then dress your salad.

Chef_jose_Meritage_39C16.jpegExecutive Chef Jose Mejia


Photography by: courtesy of Meritage Resort & Spa