I know that most Italian restaurants (I would assume) make their own dressings. I can't seem to reproduce the dressings to the consistency that you find in restaurants. Some are so light, and by light I mean kinda thin or clear, not real oily, but lots of flavor.
One of my favorites is the dressing on the Insalata Mista salad at Bravos.
Does anyone have any suggestions on how to make a really light flavorful dressing?