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