Balsamic Vinaigrette
I have been eating salads frequently for the past few months – about 3 days in a week, for lunch and dinner! It only makes sense that I have learnt to concoct a few salad dressings. One of my favourite salad dressing is the balsamic vinaigrette. It’s deliciously tangy and light tasting, and it takes only about 5 minutes to make.
See Also:
This is one salad dressing which I never need to consider buying a ready-made bottle, not when home-made is so easy and customizable.
Will be back to regular cooking/posting schedule in the new year, plus more Singapore and Chinese food in the upcoming months. Happy New Year!
Balsamic Vinaigrette Recipe
The ratio here is 1 part balsamic vinegar to 2 parts extra-virgin olive oil (1:2). For less tangy, you can use 1:3; and for more tangy, use 1:1. You can use 1 tbsp instead of 1/4 cup as 1 part to make smaller servings.
You may also add mustard, honey or brown sugar and dried herbs (1-2 tsp) such as Italian herbs to this basic recipe.
Ingredients:
- 2 tbsp (1/8 cup) balsamic vinegar
- 4 tbsp (1/4 cup) extra-virgin olive oil
- 1 garlic clove minced; optional
- zest from half lemon optional
- 1/2 tsp lemon juice optional
- small pinch of sea salt
- freshly cracked black pepper
Directions:
Combine and whisk everything in a small bowl, or shake to combine in a lidded glass jar. The dressing keeps well in the fridge for a week or so.
Noob Cook Tip:
If you are eating salad for weight loss purposes, do note that balsamic vinegar has significant sugar content and may not be that suitable for those on a very strict diet. Just look at the food label on the back of your bottle of balsamic vinegar. It can vary among different brands from 2 grams, to more than 6 grams of carb per tablespoon.