Monday, March 14, 2011

Simple Balsamic Vinaigrette

This basic vinaigrette recipe from Emeril Lagasse is a standard. The recipe says if you use a high-quality balsamic vinegar you should not need the sugar however, I like my dressings a little on the sweet side and used the brown sugar to round it out.

As always, best to taste as you add.

Bon Appetit!

Simple Balsamic Vinaigrette

1/4 cup balsamic vinegar

2 teaspoons dark brown sugar, optional*

1 tablespoon chopped garlic

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup olive oil

Mesclun salad mix or favorite greens, for accompaniment

Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts

Blue cheese, for garnish

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.