Balsamic Vinaigrette Recipe
This vinaigrette is one of my favorite salad dressing! It is so easy to make and so good.
Yields: 4 servings
Prep time: 5 min
1/2 cup good-quality aged
1 tablespoon soy sauce
2 tablespoons honey
red pepper to taste
1/2 cup extra-virgin
* 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).
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
DO NOT OVERDRESS YOUR SALADS -
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.