California Central Coast Recipes
Balsamic Vinaigrette has to be one of the most versatile dressings ever! --Right up there with a Lemon Vinaigrette
for multi-use ability.
We've used this Balsamic Vinaigrette not only for topping off our nightly salads, but also on top of roasted chicken or seafood portions resting on a bed of Spring Mix, served with crusty bread.
We've spiced it up and used it as a marinade for chicken drummettes, as well as for a dressing for bland vegetables. You'll love this dressing, and once you've made it and tasted its freshness and ease in throwing together, you'll never have to worry about buying salad dressings again.
Preparation time: 5 minutesCooking time:
1/4 C Balsamic Vinegar
3 Tablespoons Extra-Virgin Olive Oil
1 to 2 Small cloves Garlic , crushed or minced
1/4 teaspoons Dry Mustard
1/4 teaspoons Italian Seasoning
Salt to taste
Several grinds Black pepper
Note* This amount makes enough for five onces Spring Mix or other greens
1 In a measuring cup, pour in the Balsamic Vinegar
2 Add in the Extra-virgin olive oil
3 Add in the garlic
4 Add in the dry mustard
5 Add in the Italian seasoning
6 Add in the salt and the pepper to taste.
7 Whisk well and correct seasonings to personal taste. If you're using a mild vinegar, you will need a little more vinegar than oil.
8 Drizzle over salad greens and serve.
A young dry Riesling will go well with this.