For Vinaigrette Week: here is the first vinaigrette I learned as a technique as opposed to a recipe. It's still my favorite - the balsamic vinegar gives it a hint of sweetness that I really like.
I was at a cooking class given by Fat Cats, a local restaurant. The chef did the recipes, while one of the owners kept up a running commentary. They had a good act - It was very entertaining. But, more importantly, I learned two things. The first is, this is just a technique - as long as you know the basics, you can do endless variations. They used Fig Balsamic vinegar, but it was fine if you couldn't find it; just get good balsamic vinegar. The second is that exact measuring doesn't matter - close enough is good enough, as long as you taste afterwards to adjust if you need it.
I remember something like "Add a half a cup of olive oil. (Glug-glug sound as he pours from the bottle.) OK, that's close enough. (Whisks madly, then dips his finger in and tastes.) A little more vinegar. (More whisking). That's it! Perfect!"
This is the first vinaigrette I teach other people when I'm trying to convert them to my Anti-Bottled Salad Dressing crusade.
¡VIVA LA REVOLUCION!
It's quick, and has only two ingredients (well, four if you count salt and pepper). The results are better than anything you can buy pre-bottled. A key point is that you need good ingredients - a decent balsamic vinegar, and extra virgin olive oil. Because there are only four ingredients, the quality of the ingredients matter. Splurge on your balsamic vinegar - don't by the bottle for $2.95; expect to pay $8 or more for it. (Cooks Illustrated recommends Lucini Balsamic
). If you can find a good quality flavored balsamic vinegar (I love Restaraunt Lulu Fig Balsamic
), try it.
See the Vinaigrette Basic Technique (Vinaigrette Basic Technique) for an overview
📖 Recipe Card
Balsamic Vinaigrette
- Total Time: 5 minutes
- Yield: 4 servings 1x
Description
My favorite vinaigrette - good balsamic vinegar and extra virgin olive oil, whisked with salt and pepper. Better than anything in a bottle.
Ingredients
- 1 tablespoon balsamic vinegar
- Pinch of salt
- Pinch of freshly ground black pepper
- 3 to 4 tablespoons extra virgin olive oil
- 5 ounce bag of spring mix, or 2 quarts mesclun mix, for serving
Instructions
- Dissolve the salt: Whisk the salt, pepper and vinegar in a small bowl until the salt dissolves, about 30 seconds.
- Add the oil slowly: Add the oil in a slow stream, whisking until creamy and emulsified.
- Dress the salad: Just before serving, toss the greens with the vinaigrette in a large bowl until well coated. Give the salad a couple more grinds of pepper, toss again, and serve.
Notes
Easy way: Whisk all the ingredients together in a small bowl until creamy. Without mustard to bind it, you'll have to whisk hard to emulsify it - but don't worry if it separates; it still tastes great.
With only four ingredients, quality matters. Splurge on the balsamic vinegar - expect to pay $8 or more. Cook's Illustrated recommends Lucini Balsamic.
Mustard: Add 1 teaspoon Dijon mustard to help bind the dressing and add a little heat.
Flavored balsamic: This works wonderfully with flavored balsamic vinegar - try fig, black currant, lemon, or cherry.
I like this with bitter greens - spring mix or mesclun are my favorites.
It's also a great marinade for grilled vegetables - asparagus, peppers, onions, green beans, and especially portobello mushrooms. Set a little aside, marinate the vegetables in the rest, grill, then toss with the reserved vinaigrette.
See my Vinaigrette Basic Technique for an overview of the method.
- Prep Time: 5 minutes
Inspired by:
Fig Balsamic Vinegar
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