Salad Dressings: Balsamic Vinaigrette


Salad Dressings: Balsamic Vinaigrette


Here’s another in the series of easy-to-make salad dressings for home use, that to me taste fresher and better -- and are certainly cheaper -- than bottled store-bought dressings. (See other salad dressings in the index on this blog.)


Balsamic vinaigrette may be the easiest dressing to make. In fact, it’s so easy that I’m almost embarrassed to write it up. But it is so delightful on a simple salad, or on a split avocado that I can’t resist.


The “Balsamic” vinegar used for salad dressings and for Balsamic reductions, the one available at supermarkets, is not that precious, intensely flavored Aceto Balsamico Tradizionale that comes from only two places in Italy. Rather the much cheaper “Balsamic Vinegar of Modena” is Italian wine vinegar mixed with grape must (fresh-pressed grape juice) and colored brown with caramel color. This is the Balsamic vinegar used for cooking and salad dressings.


Because of the grape must, Balsamic vinegar is mildly sweet. Therefore in this vinaigrette I don’t add any sugar.


The recipe makes sufficient dressing for a salad for six or more people. Its best prepared within several hours of use. However leftover dressing stays reasonably fresh for a few days refrigerated.


1/3 cup Balsamic vinegar (of Mode

1/4 cup sunflower or canola oil or mixture of olive and other oils

1/2 teaspoon sea salt or table salt


Mix well. Taste, and, if needed, add a little more salt.

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