Thursday, April 28, 2011

Simple, Delicious, Balsamic Vinaigrette

I grew up with a jar of this Balsamic Vinaigrette in the fridge and didn't really think anything of it. That is, until I moved out of home and bought some commercial salad dressings. Wow. I couldn't believe how sweet and fake they tasted! So here is the real deal. It is super fast to make so there's no excuse to buy commercial vinaigrette. I just whip up a batch and keep it in my fridge door, just like you would any other dressing. Give it a good shake before you use it. Often the Olive Oil will solidify in the fridge so you can take it out a few mins (while you're prepping your salad) before you want to dress it, run it under the hot tap or (if desperate) zap it in the microwave for a few seconds.

As well as salad, it is also wonderful on steamed veggies, especially asparagus, green beans and potatoes.

Here's what you'll need:
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • 1-2 cloves of garlic
  • Whole Grain Mustard
  • Salt and Pepper
  • A clean, empty jar

  Start by filling your jar about half full with the oil.

 Then top it up with the Balsamic. You'll have about equal parts oil and vinegar - simple!

 Microplane or crush 1-2 cloves of garlic into there (I used 1 big, fat one here). Then add a good squeeze (approx. 1 heaping teaspoon) of mustard and a good grind of pepper and a pinch of salt. Then shake it up, baby.

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