Balsamic Vinegar Salad Dressing (Viniagrette)
It is January and that means many of us are ready to eat more vegetables. Salads are a great way to eat more veggies and homemade salad dressings are inexpensive and easy to make. Plus you can have better control over the ingredients. Traditional vinaigrettes use a ratio of two parts oil to one part acid. I like to have a 1:1 ratio of oil to vinegar. I find that I don’t miss the extra oil and the dressing still tastes delicious.
I like to make this dressing in a 2 cup mason jar. It gives enough space to shake and mix well.
The Dijon mustard is important in the recipe because it helps the dressing emulsify. The dressing will separate as it sits, but the little bit of mustard slows down the process.
Serve this dressing over your favorite salad greens or drizzle a little over roasted veggies.
- 1/3 Cup Extra Virgin Olive Oil
- 1/3 Cup Balsamic Vinegar
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Coarse Sea Salt
- 1/4 teaspoon Ground Black Pepper
- In a 2 Cup mason jar with a tight-fitting lid, mix all ingredients.
- Place the lid on the jar and shake well and serve.
- Refrigerate unused dressing and shake well before using again. The oil may solidify in the refrigerator. (See Note.)
The Dijon mustard is important for helping the dressing emulsify. It will separate as it sits. You can refrigerate this dressing up to three weeks. The oil may solidify in the refrigerator. If it does solidify, just let the salad dressing sit at room temperature for 30 minutes, or run hot water over the jar for a couple of minutes.
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