So Simple, So Good
In Italy and often in Europe you will order a salad and get the most beautiful plate of local salad vegetables and they will hand you oil and vinegar on the side with salt and pepper. Not many Americans know what to do when this happens and panic sets in. If I am there you can hand the salad to me and I’ll prepare it!….or…you can learn how. You simply pour a little bit of each the oil and vinegar and add a sprinkling with salt and pepper, and toss lightly in the bowl it’s brought to you in!
This Basic Balsamic Vinaigrette recipe will get you comfortable with the O&V ratio and then you can adjust to how you like it best.
Aged Authentically
One of our stops in Italy was a family run balsamic vinegar farm. I can tell you if you are buying white balsamic vinegar, or a red one where the ingredients say white vinegar and grape must, or the syrupy glaze product..well, they get a “meh.”🤨 Buy an aged one done properly and support the authentic industries that carry on tradition and deliciousion (new word I just made up). We carry some good choices in the marketplace.
Balsamic Vinaigrette Recipe
1/2 cup olive oil
1/4 cup balsamic vinegar (aged is best)
2 TBSP minced shallot (about one whole small shallot)
1 tsp Salt
1/2 tsp Dijon mustard*
1/8 to 1/4 tsp freshly ground black pepper
- Find a small jar and add all the ingredients. Shake it up well until all incorporated.
- Done! Let it sit for a bit and the flavors get involved and evolved.
- Always keep some on hand as you can put over warm dishes and cool salads, don’t forget to eat your bean salads too and this works for those as well!
*This is a good recipe to experiment with some of the nice flavored Dijon mustards we carry in the marketplace, like tarragon or green peppercorn…