Chef Danielle Alvarez reveals Italian dressing that will make EVERY meal taste amazing in isolation

A top chef has revealed her secret to creating the perfect salad dressing at home – and you only need seven ingredients.

Danielle Alvarez – who’s the head chef of Fred’s restaurant in Sydney’s Paddington – shared the recipe to make her ‘irresistible’ Italian dressing for salads or marinade for grilled meats or cooked fish.

The ingredients include extra virgin olive oil, white wine vinegar, garlic, lemon, dried oregano, chilli flakes and shallots or onion.

‘It’s not just any salad dressing, this is my irresistible Italian dressing that can keep for up to a week (or maybe more) in the fridge,’ she said on Instagram.

Sydney-based head chef of Fred's, Danielle Alvarez, revealed the recipe on her Instagram page to her 9,906 followers

Sydney-based head chef of Fred's, Danielle Alvarez, revealed the recipe on her Instagram page to her 9,906 followers

Sydney-based head chef of Fred’s, Danielle Alvarez, revealed the recipe on her Instagram page to her 9,906 followers

The recipe is simple to make and consists of six easy to follow steps anyone can do. 

To begin start by finely chopping the garlic and shallots into small pieces – Danielle said onions can also be used instead of shallots if desired. 

Pour both into a small pot, add in the extra virgin olive oil and sizzle for five minutes on a low heat.

The seven-ingredient dressing is ideal for cabbage or lettuce salads and is bound to impress guests

The seven-ingredient dressing is ideal for cabbage or lettuce salads and is bound to impress guests

Add both into a small pot, pour in the extra virgin olive oil and sizzle for five minutes on a low heat

Add both into a small pot, pour in the extra virgin olive oil and sizzle for five minutes on a low heat

The seven-ingredient dressing is ideal for cabbage or lettuce salads and is bound to impress guests

After the five minutes has passed, add the chilli flakes and dried oregano and stir through for one minute

Then pour the mixture into a jar and allow to cool before adding the vinegar.

Juice half a lemon and add a dash salt into the mixture, then close the jar and shake well before drizzling onto the salad. 

‘Seriously this dressing is my [favourite] for home and you can also use it as a marinade for grilled meats or drizzled on cooked fish,’ Danielle wrote online. 

After the five minutes has passed, add in the chilli flakes and dried oregano and stir through

After the five minutes has passed, add in the chilli flakes and dried oregano and stir through

Juice half a lemon and add some salt into the mixture to then close the jar and shake well before drizzling onto the salad

Juice half a lemon and add some salt into the mixture to then close the jar and shake well before drizzling onto the salad

After the five minutes has passed, add in the chilli flakes and dried oregano and stir through

'Seriously this dressing is my [favourite] for home and you can also use it as a marinade for grilled meats or drizzled on cooked fish,' Danielle wrote online

'Seriously this dressing is my [favourite] for home and you can also use it as a marinade for grilled meats or drizzled on cooked fish,' Danielle wrote online

‘Seriously this dressing is my [favourite] for home and you can also use it as a marinade for grilled meats or drizzled on cooked fish,’ Danielle wrote online

This isn’t the first creative recipe chefs have revealed online to assist those in quarantine.

For the last few weeks chef and nutritionist Lee Holmes has been sharing her tips for staying healthy while in isolation – including how to make delicious scrambled eggs with a ‘supercharged twist’. 

Lee has also recently created a 14-day guide to healthy ‘stockpiling’, which she says should consist of nutritious ‘colourful’ ingredients. 

How to make Danielle’s Italian dressing at home

Ingredients:

240ml extra virgin olive oil

100ml white wine vinegar

30g minced garlic

1/2 lemon

1 teaspoon dried oregano 

1/4 teaspoon chilli flakes

40g minced shallots or onion

Method: 

Finely chop the garlic and shallots (onion can be used instead of shallots if preferred)

Sizzle the garlic and shallots in the olive oil over low heat for five minutes

Add in the chilli and oregano and sizzle for one more minute

Pour this combined mixture into a jar and allow to cool before adding the vinegar

Juice half a lemon, add salt then shake well to combine 

Pour onto the salad and enjoy

Source: Instagram

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