A classic dressing that everyone should know! The "formula" is 1 part vinegar to 3 parts oil. Some people who like sharper dressing will use less oil. The better the quality of the vinegar and oil, the better the dressing!
Prep Time2 minutesmins
Total Time2 minutesmins
Servings: 1cup
Author: Nagi | RecipeTin Eats
Ingredients
Big Batch To Keep
1/4cupbalsamic vinegar(ordinary, not caramelised or syrupy)
3/4cupextra virgin olive oil(or less if you like sharper dressing)
Salt and pepper to taste
Single Batch (Serves 3 - 4 as a side)
1tbspbalsamic vinegar
3tbspextra virgin olive oil(or less if you like sharper dressing)
Salt and pepper to taste
Optional extra
Honey or sugar, to taste
Instructions
Place ingredients in a jar and shake very well. Adjust salt and pepper to taste.
Keeps for 3 weeks on the counter (unless it is very hot where you are, store it in the fridge), assuming you use fresh olive oil. Do not keep for more than 4 weeks as high quality olive oil tends to lose flavour beyond 4 weeks after opening the bottle.
Notes
A classic salad for Balsamic Vinegar Dressing is rocket (arugula) or other leafy greens with shavings of parmesan. That's the sort of salad you will often find on the menu of posh restaurants.