Steve & Chris Clark wrote:

> perhaps it's the spice combination and Italian is actually oil and
> vinegar.
> although Thousand Island makes you think

Oil and vinegar are almost universal in Europe, think German potato
salad, if one were being strict about it the only real difference
between a Northern French vinaigrette and an Italian version would be
the use of garlic in the Italian and any difference in the regional wine
vinegar's used. Fresh green herbs & mustard are common to both French
and Italian and even in southern France garlic is commonly used.

Parsley, bay, thyme, tarragon, chives, chervil, fennel, oregano, sage
can be used, judiciously, in a vinaigrette. Shallots or green onions
are not unusual. I have known people to use a bit of curry powder, and
though i don't care for it in a vinaigrette, some people do.
---
JL

>
>
> "PastaLover" > wrote in message
> news:PRLmf.2739$Ev.2314@fed1read06...
> > Steve & Chris Clark wrote:
> > > Anyone have a good home made Italian Dressing?
> > > My husband loves the Kraft version and I buy the fat free one.....
>
> > > anyone have a good recipe (not fat free)....
> > > it's the spice combo that's great!
> > > Thanks
> > > Chris
> > >
> > >
> >
> > I don't have a recipe, so forgive me for butting in here. Not to
> > distract from your question (which is why I changed the subject
> line),
> > but I'm wondering is Italian Dressing actually Italian?
> >
> > I've never been to Italy, but I have been to Monaco, which is right
> next
> > door and culinarily speaking, borrows a lot from Italy. I've never
> seen
> > Italian Dressing served there. Salads were usually just oil and
> vinegar.
> >
> > Anyone know if this type of dressing actually originates in Italy,
> or is
> > it really from somewhere else?