Every home cook should have a fantastic balsamic vinaigrette recipe at the ready. This is just such a recipe. I keep a jar on hand in my fridge at all times and haven't had to buy salad dressing for years. Salad dressing, particularly a vinaigrette, is so easy to make I marvel at the mark up on dressings when I venture down that aisle at the grocery store. This is a recipe you pull out the good stuff for. There are areas in your budget you can save money at the grocery store. I would encourage you to buy high quality olive oil and Balsamic Vinegar. You really get what you pay for. The expensive ones really do taste better and yield a much better end result. You don't have to use very much to get the flavor value either so you will be able to keep both for a long time without having to reinvest frequently. I use about 1 bottle of balsamic vinegar a year-I get a big one-and pay about 15-20$ for that bottle. It is worth it!
Really good olive oil is easy to come by in the grocery store these days. You want to select one that is made for salad dressings. It will be different than the ones identified for sauteing.
In a pint sized mason jar combine:
3/4 c really good olive oil.
3 T Balsamic Vinegar
1 T lemon juice
1 minced clove of garlic-a big one!
4 t dijon mustard
4 t snipped fresh chives
salt and pepper to taste
Put the lid on the jar and shake vigorously until completely combined. It shouldn't look separated at all.
This recipe makes about 1 pint of dressing.
For a yummy salad, cut up one head of romaine lettuce and place in a bowl.
Pour some of your vinaigrette over the leaves and toss to coat, about 1/4 cup.
In a skillet place 1/2 cup chopped pecans, 1 T of water and 2 T of brown sugar and stir continuously over medium heat.
Heat until the water has evaporated and the sugar has coated the nuts.
Toss the hot nuts in with the salad along with 1/2 cup of dried cherries or raisins.
Enjoy!
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