Friday, March 12, 2010

Recipe Box: Balsamic Vinaigrette Dressing

This is my favorite springtime dressing.  The flavor is so sharp that it goes well with the bitterness of spring salad greeds (radicchio, arugula, endive, dandelion and other field greens).   Note that you want balsamic vinegar, not red wine vinegar.  Balsamic is not actually made from wine, but from grape pressings that are reduced to concentrate the flavor, then aged.   This gives it a much stronger and more complex flavor than the lighter wine vinegars. 

A little goes a long way.  These are estimate amounts, since it's usually more about a splash of this and a dash of that.  The flavor is best if you mix it just before serving. This will cover about 4-5 salads and will keep a day or two (at the most) in the fridge.  Once you get a feel for the proportions you can scale it up or down pretty easily. 

1/2 cup balsamic vinegar
1/4 cup olive oil
2 teaspoons prepared yellow mustard
1 teaspoon minced garlic
1/2 teaspoon sugar
pinch of salt
pinch of pepper

Whisk well with fork before pouring each serving, as the oil and garlic will separate quickly.

Anybody else have a favorite dressing recipe?  I'm craving the greens right now with all this thawing and sprouting going on outside!

No comments: