Italian Dressing II
This Italian dressing gets its body from dry pectin, which thickens a mostly water and vinegar base so it clings to leaves instead of pooling in the bowl. Only a little oil is needed. The garlic clove is skewered on a wooden pick, which gives a gentle garlic note and lets you pull it out before serving so nothing turns harsh. Everything is mixed in one jar, and you chill and shake it.
Instructions
Put the water, vinegar, parsley, Parmesan, oil, pectin, salt, pepper and Italian seasoning into a jar. Leave the garlic out for now.
Screw the lid on tightly and shake the jar hard until everything is well mixed.
Push a wooden pick through the garlic clove so it is easy to find later, then drop it into the jar.
Cover the jar and refrigerate the dressing until it is thoroughly chilled.
When you are ready to serve, fish out the garlic and discard it. Put the lid back on and shake the dressing well before pouring.
Make it personal.
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