Balsamic Vinaigrette

Saturday was food shopping day. Every Saturday is food shopping day. Two hungry boys and a husband, I am amazed I can actually make it from Saturday to Saturday without shopping again for anything more than milk.

I am, much to my husband’s chagrin, one of those shoppers that needs to go up and down every aisle, even though I have a list that I TRY to strictly stick to – never successful at that one, I can assure you.

I am always amazed at the salad dressing section. I can understand purchasing – okay, forget I said that. I cannot understand buying salad dressing. It is so easy to make and so much less expensive and so much better for you than ‘junk in a jar’.

The dressings in a bottle that perplex me the most are Balsamic Vinaigrette and Italian dressing.  The Italian dressing is simply oil, vinegar and dried herbs.

Balsamic Vinaigrette is slightly different, but just as simple. Once you try this, you will never buy bottled vinaigrette again.

  • 3 T balsamic vinegar
  • 1 T red wine vinegar
  • 1 t Dijon mustard
  • 1 clove garlic
  • 3/4 C olive oil
  • Salt and freshly ground pepper , to taste

Let me start by saying the recipe for this usually calls for taking out the blender of food processor. I have an old Grey Poupon jar – you know the large kind that you get Costco or Sam’s Club. I use this to mix up my dressings and marinades. It weighs less, is easier to clean, and emulsifies just as well as the blender.

Mince the garlic or use a microplane hand zester. I use the zester. For me, it’s faster and more fine than I could ever hope to mince it.

If you are using the blender or food processor , combine the balsamic and red wine vinegars, mustard and garlic in a blender. With the machine running, gradually add the olive oil through the opening in the lid to process into a thick dressing. Season with salt and pepper.
If you are using the jar method – pour the vinegars, mustard, garlic, s&p, and oil into the jar. Cover. Shake!
The dressing will last about 1 week, store in a covered container in the refrigerator. Stir well before using. Again, mine stays in the jar, in the fridge, and a quick shake has you ready to go.
Tonight I steamed green beans, topped them with some chopped tomatoes and chopped red onion, poured the vinaigrette on top.Simple. Healthy. Quick. Perfect side dish.