A real crowd-pleaser, this basic Italian dressing is great for most any salad. The Greek Salad Recipe is big at The New Deli: Toss Romaine with the Italian, onions, feta cheese, Greek olives, and tomatoes. Top it off with some fresh steamed beets to add more nutrition and color.

This classic dressing is also good in other green salads. For a Cobb salad, add blue cheese, tomato, grilled chicken strips, and hard-boiled egg. Or keep it simple, using the dressing on Romaine lettuce with crumbled goat cheese and pine nuts.

This dressing can keep particularly well if made as a concentrate; the garlic stays extra fresh. Just mix the first ingredients into a paste, freezing portions for a later date. The paste mixes easily into more oil and vinegar, and a "fresh" batch can be enjoyed. We make huge recipes of this at the deli, reserving some in the freezer, to whip up in a jiff.

This recipe will stay fresh a month or so in the refrigerator (longer as a frozen concentrate). Makes 1 quart.

Ingredients:

• 2 TBS. fresh-chopped garlic (5-6 cloves)
• 2 1/2 tsp. dried tarragon
• 2 1/2 tsp. dried oregano
• 1 1/2 TBS. dried basil
• 2 tsp. salt
• 1 c. red wine vinegar
• 2 1/2 c. olive oil                                                     

Process the following in a food processor: > 2 TBS. fresh-chopped garlic (5-6 cloves) > 2 1/2 tsp. dried tarragon > 2 1/2 tsp. dried oregano > 1 1/2 TBS. dried basil > 2 tsp. salt

Measure the following in a quart-size bottle or jar, adding to processed ingredients in a slow, steady stream, with motor running, until blended well: > 1 c. red wine vinegar > 2 1/2 c. olive oil

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