Copycat Sabitinos Salad Dressing

Ingredience

1 cup celery, chopped

1/4 cup sweet onion, chopped

1 clove (1 teaspoon) fresh garlic

2 tablespoons oregano

1 teaspoon sea salt

1/2 teaspoon cracked black pepper

1/8 teaspoon dried red pepper

3/4 cup white wine vinegar

1/4 cup olive oil

Additional olive oil (approximately 1/2 cup to 3/4 cup total)

2 cups finely grated pecorino romano

1/2 cup finely grated parmigiano reggiano

1/2 cup finely grated aged asiago

Pokyny

INSTRUCTIONS

In a blender, combine the following ingredients: chopped celery, sweet onion, garlic, oregano, sea salt, cracked black pepper, dried red pepper, white wine vinegar, and 1/4 cup olive oil.

Pulse the blender a few times to mix the ingredients.

Add the finely grated pecorino romano, parmigiano reggiano, and aged asiago to the blender.

Start blending on low speed.

While the blender is running, slowly pour in additional olive oil until the mixture is fully emulsified. You'll need approximately 1/2 cup to 3/4 cup more olive oil in total.

Continue blending until everything is well combined.

The dressing is best when served the same day. It can be stored in the refrigerator for a few days, but it may need to be blended again before use