Balsamic Vinaigrette Recipe


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Follow What's Cooking America on Facebook


This Balsamic Vinaigrette is one of my favorite salad dressing. It is so easy to make and so good!

More of Linda's delicious Salad and Salad Dressing Recipes.
 


Shop What's Cooking America - Check out What's Cooking America's large selection of salad bowls, salad tongs, salad green's spinner, lettuce keepers, salad dressing containers, and Linda's favorite Super-Fast Thermapen Thermometer.




Balsamic Vinaigrette Recipe:

Recipe Type: Balsamic Vinegar, Salad Dressing, Condiments
Yields: 4 servings
Prep time: 5 min


Ingredients:

1/2 cup good-quality aged balsamic vinegar*
1 tablespoon soy sauce
2 tablespoons honey
2 cloves garlic, minced
Crushed dried red pepper to taste
1/2 cup extra-virgin olive oil

Balsamic Vinegar
* Use a good-quality aged balsamic vinegar. The better your balsamic vinegar, the better your vinaigrette.
Check out my web page with information on different types of balsamic vinegar (also includes lots of recipe using balsamic vinegar).


Preparation:

In a medium bowl or food processor, whisk together balsamic vinegar, soy sauce, honey, garlic, and red pepper.

Add olive oil in a thin stream, whisking until emulsified. Note: By gradually whisking or blending the oil into the vinegar, you create an emulsion (a mixture of two liquids that usually don't combine smoothly).

Store, covered in the refrigerator. Bring to room temperature before serving.

DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again.

Makes approximately 1 cup.


 


Contact Linda Stradley - By Google

What's Cooking America© copyright 2004-2014 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy