Kimberly Posted April 16, 2012 Share Posted April 16, 2012 I'm wondering if anyone can recommend a good balsamic vinaigrette recipe or even just a good balsamic vinegar. I tried the recipe in my 'Make It Paleo' cookbook, but didn't care for it. Perhaps it's my brand of vinegar. And it is impossible to find one in the store without canola, soy or sugar. Link to comment Share on other sites More sharing options...
Carie Skeahan Posted April 16, 2012 Share Posted April 16, 2012 I have a good one. Balsamic Vinaigrette 1/4 cup balsamic vinegar 1 tablespoon chopped garlic 3/4 cup EVOO (Extra Virgin Olive Oil) Salt Pepper Couple seconds on the Magic Bullet. This seems to be a bit different each time I make it as I am not all that careful with measuring. This is soooooooooooooooooooooo good. I actually crave salads because of this salad dressing. Link to comment Share on other sites More sharing options...
CarmenS Posted April 16, 2012 Share Posted April 16, 2012 Mine is pretty much the same as Carie's, only I make it in smaller quantities and don't go to the trouble to use a Magic Bullet. But like her, I've started "eyeballing" the measurements because it doesn't seem like you can really get it wrong. 3 Tablespoons of a really good olive oil 2 Tablespoons balsamic vinegar (I really like white balsamic when I can find it) a teaspoon of mustard I put it in a small glass jar with a tight-fitting lid and shake it up. This is the only salad dressing we ever eat. We never get tired of it. In fact, I have started marinating our pork chops in it. It's that good. Link to comment Share on other sites More sharing options...
Chiaya Posted April 16, 2012 Share Posted April 16, 2012 We use Spectrum brand balsamic vinegar, and like t. It's probably not the fanciest of balsamics, though. Link to comment Share on other sites More sharing options...
Derval Posted April 16, 2012 Share Posted April 16, 2012 I just do it straight on my salad - drizzle of evoo, drizzle of balsamic, and a grind of "italian salad seasoning" (herbs & salt) Link to comment Share on other sites More sharing options...
Jay Posted April 16, 2012 Share Posted April 16, 2012 It's not balsmaic but we've been enjoying a 3:1 ratio of EVOO and freshly squeezed lemon juice mixed with garlic, salt, and pepper. We put it on salads as well as veggies, especially steamed kale. Link to comment Share on other sites More sharing options...
Kimberly Posted April 17, 2012 Author Share Posted April 17, 2012 Thanks for all the replies! I'm going to try your recipe, Carie. Link to comment Share on other sites More sharing options...
Dan McFall Posted April 17, 2012 Share Posted April 17, 2012 I have a good one. Balsamic Vinaigrette 1/4 cup balsamic vinegar 1 tablespoon chopped garlic 3/4 cup EVOO (Extra Virgin Olive Oil) Salt Pepper Couple seconds on the Magic Bullet. This seems to be a bit different each time I make it as I am not all that careful with measuring. This is soooooooooooooooooooooo good. I actually crave salads because of this salad dressing. We did basically the same, but doubled into a mason jar, and added the juice of one whole lemon, the zest of that lemon, and some parsley, oregano, and basil. Link to comment Share on other sites More sharing options...
Shelley E. Bean Posted May 25, 2012 Share Posted May 25, 2012 I tried a "Simple Salad Dressing" and doubled the recipe so it would last longer....after the 2nd day, the oil congealed and turned to sludge in the bottle.....any ideas ?? Link to comment Share on other sites More sharing options...
AnnaO Posted May 25, 2012 Share Posted May 25, 2012 How do you store it? This sounds like what happens to EVOO when it´s too cold, like fridge-cold. Link to comment Share on other sites More sharing options...
Derval Posted May 26, 2012 Share Posted May 26, 2012 If you run the bottle under the hot tap it should come back to normal. Link to comment Share on other sites More sharing options...
Night_Bear Posted March 9, 2013 Share Posted March 9, 2013 All the ingredients mentioned are what I follow. But there's a trick to make your vinaigrette even tastier. Dice a few cloves of garlic and let it macerate, or soak, in balsamic vinegar for at least 20 min. You can also use a shallot and add lemon juice. The acidity cuts the sharpness of the garlic and makes it more palatable. You can adjust with salt. 3:1 sounds right, or more EVOO to balsamic vinegar. Add the EVOO, Dijon mustard and homemade mayo. Whisk the Hell out of it and should make a nice, creamy vinaigrette. Bon appetit! Link to comment Share on other sites More sharing options...
SonyaT Posted April 5, 2013 Share Posted April 5, 2013 I love adding roasted garlic to mine also. Adds a totally different dimension and mellows out the bite from the vinegar. MMMMmmmm!! Ok, now I'm gonna have to make some when i get home! Link to comment Share on other sites More sharing options...
pjena Posted April 6, 2013 Share Posted April 6, 2013 I'm lazy. I just pour balsamic right on my salad. Link to comment Share on other sites More sharing options...
annabel Posted April 6, 2013 Share Posted April 6, 2013 I'm lazy. I just pour balsamic right on my salad. Me too. All the rest of that sounds like far too much work. Link to comment Share on other sites More sharing options...
countrygirl Posted April 9, 2013 Share Posted April 9, 2013 Mine is pretty much the same as Carie's, only I make it in smaller quantities and don't go to the trouble to use a Magic Bullet. But like her, I've started "eyeballing" the measurements because it doesn't seem like you can really get it wrong. 3 Tablespoons of a really good olive oil 2 Tablespoons balsamic vinegar (I really like white balsamic when I can find it) a teaspoon of mustard I put it in a small glass jar with a tight-fitting lid and shake it up. This is the only salad dressing we ever eat. We never get tired of it. In fact, I have started marinating our pork chops in it. It's that good. I do this too....delicious!! Link to comment Share on other sites More sharing options...
Beets Posted April 13, 2013 Share Posted April 13, 2013 I've been using this Mark Bittman recipe as a guideline for years. It's pretty much the same as above, but I whisk it directly in the salad bowl with oil to vinegar 3:1. I don't have to store it and it takes 90 seconds to make a fresh batch. And the shallot, if I have it on hand, is very nice. I also don't use anything else on salads and I never get sick of it. The key is nice olive oil! Can't go wrong from there. The mustard emulsifies it all and I've also found I don't need any electronics or etc. I will grate a shallot on the micro plane, smash a piece of garlic and let it sit (as above) or rub smashed garlic around the bowl. Then I add my salad ingredients: one bowl, voila. http://dinersjournal...ic-vinaigrette/ I will sub in some lemon juice for a lighter taste or with bitter greens, or use lime if we are eating Mexican. For Asian I'll add a bit of sesame oil. (Not sure if that's W30 compliant?) For large salad (using a tub of greens--not the giant tub): 3T olive oil 1T vinegar 1 squirt Dijon (WF brand has no sugar) 1/2 shallot or clove garlic S & P Link to comment Share on other sites More sharing options...
ChildoftheKing7777 Posted April 13, 2013 Share Posted April 13, 2013 these sound delicious... & a lot of work! someone want to make a batch for me?? Link to comment Share on other sites More sharing options...
ChildoftheKing7777 Posted April 13, 2013 Share Posted April 13, 2013 Mine is pretty much the same as Carie's, only I make it in smaller quantities and don't go to the trouble to use a Magic Bullet. But like her, I've started "eyeballing" the measurements because it doesn't seem like you can really get it wrong. 3 Tablespoons of a really good olive oil 2 Tablespoons balsamic vinegar (I really like white balsamic when I can find it) a teaspoon of mustard I put it in a small glass jar with a tight-fitting lid and shake it up. This is the only salad dressing we ever eat. We never get tired of it. In fact, I have started marinating our pork chops in it. It's that good. Ok, this one seems pretty simple.... What kind of mustard? Link to comment Share on other sites More sharing options...
Susan W Posted April 13, 2013 Share Posted April 13, 2013 Any mustard that is compliant. I have good luck with stone ground, organic mustard. Link to comment Share on other sites More sharing options...
ChildoftheKing7777 Posted April 13, 2013 Share Posted April 13, 2013 so...you're talking powder, right? Link to comment Share on other sites More sharing options...
whitjm5 Posted April 13, 2013 Share Posted April 13, 2013 How do you store it? This sounds like what happens to EVOO when it´s too cold, like fridge-cold. Blender bottle (like the ones you get at GNC for protein shakes) Link to comment Share on other sites More sharing options...
whitjm5 Posted April 13, 2013 Share Posted April 13, 2013 I do a mix of Extra Light Tasting Olive Oil (Sam's club has a huge bottle for cheap enough) with some balsamic vinegar. I shake in some salt, pepper, and garlic powder. I mix it up in a blender bottle and pour it straight from there. Even my picky 10-year old son likes it. Link to comment Share on other sites More sharing options...
Susan W Posted April 13, 2013 Share Posted April 13, 2013 so...you're talking powder, right? No. Prepared mustard. It helps emulsify the dressing. When in doubt, drizzle with olive oil, toss greens and then add balsamic. Any other acid works too. Link to comment Share on other sites More sharing options...
ChildoftheKing7777 Posted April 13, 2013 Share Posted April 13, 2013 How do you store it? This sounds like what happens to EVOO when it´s too cold, like fridge-cold. How is it supposed to be stored? Link to comment Share on other sites More sharing options...
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