This is one of my most requested recipes — which always strikes me as very odd because it is the most simple vinaigrette you can make. Â And whenever I try to give someone the recipe, I never have any idea about amounts because I always mix it in the same bowl and add the ingredients until “they look right.” Â This is the dressing that made my friend Kevin actually like salad. Â My two year old loves it… but my seven year old prefers it without the balsamic, so I usually dress her salad separately with the oil mixture before I add the balsamic.Â
There is only one key to making it right… good quality olive oil and good quality balsamic vinegar. Â And if you have to choose one, pick a decent olive oil and spend a little extra on the vinegar because a bad balsamic vinegar makes a very bad vinaigrette. Â Just so you know, I am not talking about a $30 bottle — I generally buy an organic variety that is about $10 for a pretty large bottle. Â And when you consider that you only use about an ounce for an entire salad, it lasts for quite some time and is much more cost effective than buying most bottled salad dressing. Â It’s yet another win-win-win … more reasonable, tastes better, and better for you because you control the ingredients. Â (As you will notice, I don’t add any Potassium Sorbate or Sulfiting Agents to mine…)
And it takes all of one minute to make.
Cuizoo’s “Famous” Balsamic Vinaigrette (enough for one large salad)
3/8 cup olive oil
1/8 cup balsamic vinegar
1 garlic clove, chopped finely
1/8 tsp fine sea salt
Freshly ground pepper to taste
Chop garlic clove finely and place in small bowl. Â Add oil, vinegar, salt, and pepper and whisk well with a fork or wire whisk — until it is emulsified. Â If not using dressing immediately, re-whisk before pouring over greens.
5 thoughts on “Cuizoo’s Famous Balsamic Vinaigrette”
So my dressing is not as good as yours. What kind of balsamic vinegar are you using?
Hmmm…. usually I just use Newman’s Own Organic Olive Oil and Balsamic. Sometimes I use a better balsamic, but mostly just the basic stuff. Couple of questions … is your olive oil too strong? I find a more mild olive oil is usually better. And then, I guess just make sure it is whisked well and the greens are dry. Can’t think of any other factors!
Another dressing question… are you using white balsamic?
I am still trying, but my dressing is still a work in progress. Not quite up to yours. I whisked it much more this evening than I have in the past and that helped.