Image via WikipediaSalad season is almost upon us, and I am so excited! (Of course, I've had great salads all winter this year, thanks to my local CSA membership!)I found this great recipe recently, and it has become one of my favorites. Salad dressings are one thing that are often quite unhealthy if purchased from the store - filled with additives and preservatives - and usually they aren't even that tasty. Making your own is so easy, you shouldn't ever have an excuse not to have a bottle in the fridge. And they taste SO much better! After trying this one, you may never go back to the commercial stuff again...
From-Scratch Balsamic Vinaigrette Salad Dressing (Makes about 1 cup)
Step 1: In a salad dressing bottle or small jar with a tight-fitting lid, combine:
2/3 cup extra-virgin olive oil
2 TB balsamic vinegar
2 TB white wine vinegar (use more or less of either of these as desired; if you like it sweeter, add a bit more balsamic; if you prefer it more vinegary, add a touch more of the white wine vinegar)
1 minced shallot OR 1-2 minced or pressed garlic cloves
1 tsp Dijon or other gourmet prepared mustard
1/4 tsp fresh ground black pepper
1/2 tsp sea salt
Image via WikipediaStep 2: Place lid on jar tightly, and shake well to combine. Best if prepared a few hours before serving to allow the flavors to combine. Set on the counter and shake from time to time until ready to serve.Storage instructions: This should keep fine un-refrigerated for a day or two. If you are storing it longer than that, place in refrigerator. However, you will need to remove an hour or so before use and let sit at room temperature for the olive oil to liquify. Shake well before each use.
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