Balsamic Vinaigrette
2018-01-29- Course: Salad
Recipe Info
- Servings : 4
- Prep Time : 10m
- Ready In : 10m
Ingredients
- 2⁄3 cup extra-virgin olive oil
- 1⁄4 cup balsamic vinegar
- Salt
- Fresh-ground pepper
- Optional extras
- Spoonful of mustard, crushed garlic, chopped fresh herbs, teaspoon dried herbs, spoonful of honey or brown sugar
Method
Step 1
Combine the olive oil and balsamic in a jam jar or other container with a good-sealing lid. Add a big pinch of salt and a few grinds of black pepper. Screw on the lid and shake vigorously. Dip a piece of lettuce into the vinaigrette and taste. Adjust the salt, pepper, or the proportion of oil and vinegar to taste.
Step 2
This vinaigrette will keep on the counter for several weeks (refrigerate if you added any fresh ingredients). The oil and vinegar will separate a few minutes after shaking — shake to recombine before dressing your salad.
Step 3
Recipe Notes Making more or less vinaigrette: Stick to a rough ratio of 3 parts oil to 1 part vinegar, and scale up or down accordingly. Smaller amounts are easily whisked together in a small bowl and poured immediately over the salad.