California Central Coast Recipes

Balsamic Vinaigrette

©2017 TheRomanticTable.com
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.


www.theromantictable.com ©2017, Balsamic Vinaigrette
Preparation time: 5 minutes
Cooking time:
MAKES 4 SERVINGS.
re-calculate ingredients for:



Ingredients.

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


Preparation Directions.

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.


Wine and Food Pairing and Serving Suggestions.

A young dry Riesling will go well with this.

A tip from Sue!

If rushed, prepare your ingredients in advance.

If you know youíll be rushed at cooking time, pre-measure out as many of the ingredients as you can, and arrange them by the cooking order of the recipe.

If itís going to be more than several minutes before you actually start making the dinner, be sure to cover the perishable ingredients with plastic wrap or place in containers and put them back in the refrigerator to hold until you are ready.