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Playing Adam Perry Lang's Universal Italian Dressing Marinade


  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1 tablespoon dried oregano
  • 2 teaspoons freshly ground black pepper
  • 4 cloves garlic, finely chopped or grated
  • 1/2 red bell pepper, grated (about 1/4 cup)
  • 1/2 small Spanish or sweet onion, grated (about 1/4 cup)
  • 1/2 teaspoon hot pepper, such as jalapeo, grated
  • Zest and juice of 1 lemon
  • 3/4 cup white wine vinegar
  • 1 cup extra virgin olive oil
  • 1 cup canola oil


Serves: about 3 cups


In a medium-size mixing bowl, combine the salt, sugar, oregano, pepper, garlic, bell pepper, onion, hot pepper, lemon zest and juice, and vinegar. Pure the ingredients together with a hand blender for about 30 seconds. (If you dont have a hand blender, combine the ingredients in a regular blender). With the blender running, stream the oils into the bowl and mix until incorporated.

The marinade can be used immediately or stored for up to 4 days (the dressing may separate if left in the refrigerator, just zap it back together in the blender).