A simple, fresh Italian dressing.
I added approximately 3 tablespoons of garlic oil (purchased from a specialty store, or homemade) to a glass liquid measuring cup and filled the rest of the way with canola oil to reach 1/3 cup total for the recipe. For this reason, I omitted adding extra garlic, fresh or granulated.
If you don't have garlic oil, use canola or vegetable oil and add 1 small clove of smashed and chopped garlic. Chop the garlic as fine as you can so nobody bites into a large piece. Alternatively, press the garlic through a metal garlic press, or grate the clove on a Microplane grater.
Slowly add oil while whisking to emulsify dressing
Use immediately, or cover and refrigerate until ready to use.