Balsamic Vinaigrette

A handful of salad dressings, like this classic Balsamic Vinaigrette, make the salad world go around. This one should be in your recipe arsenal. You can make it weekly and use it for many delicious recipes. The tart and sweet Balsamic vinegar works perfectly with extra virgin olive oil. Add some pantry spices and a little Dijon mustard for the perfectly balanced and versatile vinaigrette. It perfectly dresses simple greens, pasta salads, and heartier salads like my Chopped Antipasto Salad.

Types of balsamic vinegar and how to use it

Since living on the East Coast, Balsamic vinegar has become a staple in my pantry. I use balsamic and white balsamic vinegar weekly, if not daily. These vinegars are tart, sweet, and rich. I use this Balsamic vinaigrette to marinate chicken, make side dishes like my Simple Green Bean Tomato Salad, dress salad greens, dip bread into it, or have it on the side of my Ultimate Antipasto Platter to drizzle on my antipasti.

Balsamic vinegar, aged in Italy, is like a good wine and comes in various ages. There are three primary grades of Balsamic Vinegar: Traditional, Balsamic Vinegar of Modena, and Commercial grade. Traditional is the best of the best. It’s aged the longest, is thick, robust, and has low acidity. Traditional balsamic vinegar can also be aged up to 25 years. Balsamic Vinegar of Modena is a grade lower. This is what we typically find in mid-range stores with some better-known brands. Usually, the label reads the same. Then there is the commercial grade, which is the lowest grade. It’s the lightest texture, more acidic, and less balanced.

I buy O California balsamic Vinegar aged on oak barrels from Petaluma and their White Balsamic vinegar. These are my favorite everyday vinegars. My White Balsamic Honey Mustard Vinaigrette is a deliciously perfect dressing using White Balsamic vinegar.

Ingredients for Balsamic Vinaigrette

With just a few pantry staples, you will have your new favorite vinaigrette.

• 1 tablespoon of shallot, finely chopped
• 5 tablespoons Balsamic vinegar
• 1/2 cup of Extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon of honey or 1/2 teaspoon of granulated sugar
• OPTIONAL: pinch of dried Italian herbs
• 1/2-1 teaspoon Kosher salt
• 1/4-1/2 teaspoon Black pepper

Equipment

I love using a mini food processor for this Balsamic Vinaigrette, but it’s unnecessary. It emulsifies the dressing beautifully. If you don’t have a mini blender/food processor, use a small whisk and a jar. It will take a bit of muscle to get the same emulsification, and you will still have a delicious Balsamic Vinaigrette.

How to make Balsamic Vinaigrette

This quick salad dressing comes together like a breeze. If you use a food processor or stick blender, add all the ingredients to the processor bowl and pulse for 10-15 seconds until completely emulsified. The vinaigrette will take on a light tan color and be creamy in texture. You may get separation later, but a quick shake works just fine before serving. Adjust for salt, pepper, and honey or sugar.

Use a small bowl and a small whisk if you don’t have a food processor. Add the shallot, vinegar, mustard, salt, and pepper (optional dried herbs) and whisk together. Now, gradually whisk the extra virgin olive oil into the vinegar mixture until emulsified. Taste for salt and pepper; if you prefer, add more sweetness to suit your taste.

Best salad combinations for Balsamic Vinaigrette

So, I mentioned that this is one of our favorite and most used vinaigrette recipes; there is a reason for that: versatility! Below are some of my favorite ways of enjoying this dressing:

• Spring mix, fresh apples, rotisserie chicken and feta
• Arugula, sun-dried tomatoes in oil, and shredded Asiago cheese
• Hearts Salad with Prosciutto
• Classic green salad: romaine, chopped tomatoes, cucumbers, and shredded carrots.
• Spring mix, fresh sliced peaches, goat cheese crumbles, and walnuts.
• Kale Broccolini Roasted Butternut Squash Salad

How to store

I use a jar with a lid, but a salad dressing bottle works, too. One recipe yields a little over a cup of Balsamic vinaigrette. Refrigerate any leftovers for up to five days. If the vinaigrette solidifies, just run the jar or bottle under warm water until it emulsifies again. This Balsamic Vinaigrette is made in small batches for freshness.

Frequently asked questions

If you love the taste of Balsamic vinegar, try my Simple Balsamic Roasted Vegetables, Balsamic Roasted Vegetable Grain Salad, Balsamic Grilled Vegetables, and my Marinated Balsamic Red Onions.

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