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Does anyone have a good balsamic vinaigrette recipe?


Kimberly

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It is really not a lot of work. At all!

If I smash the garlic and let it sit instead of micro planing a shallot (which takes maybe 30 seconds) the whole process takes me 90 seconds.

I use the Whole Foods Dijon because it has three ingredients and comes in a squeezy bottle. I generally avoid those in favor of glass but since I make my dressing almost every day it's handy.

I find mixing it up per salad (v storing) ends in a nicer tasting dressing. And no jars to lose in the fridge. ( Granted your fridge might not look like my tiny apartment sized fridge!) The garlic tends to get bitter after > 24 hours, even overnight. (I eat leftover salad for breakfast a lot.) If you are storing, I suggest smashing and not mincing your garlic so you can remove it.

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