Saturday, September 4, 2010

Classic Balsamic Vinaigrette

Some people are intimidated by the idea of making their own salad dressings, but it is so simple, and so very worth it. Store-bought dressings are full of sugar, preservatives, and all types of crazy stuff. When you have a beautiful, locally gown, bright green head of buttery lettuce, you don't want to drown it in chemicals. To let it shine, dress it in a light sweet vinaigrette. A vinaigrette is a simple dressing based on a 1:3 proportion of vinegar to oil, and has endless flavor possibilities.

My go-to vinaigrette is made with white wine vinegar, but for a recent recipe, I needed the super sweet and tangy taste of balsamic. I like my dressings to be really tangy, so my oil:vinegar ratio is slightly lower.

Classic Balsamic Vinaigrette
Serves 6-10


3/4 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon dijon mustard
2 garlic cloves, finely chopped
sea salt & pepper to taste

Combine all ingredients in a medium-sized squeeze bottle (diner style) or small mason jar. Shake well and drizzle on lettuce, vegetables, or anything you want! This recipe makes quite a lot, but it will last forever. Keep it in your fridge and you will never have to buy store-bought dressing again.

Creamy balsamic vinaigrette
: Reduce olive oil to 2/3 cup and add 2 tablespoons vegan mayo. Shake extra well.

Italian balsamic vinaigrette: add 1 teaspoon each of finely chopped fresh basil, italian parsley, oregano, & chives. Use within a week, because the fresh herbs will cause the dressing to go bad more quickly than the original dressing.

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