Basic Balsamic Vinaigrette
I honestly can’t remember the last time I bought salad dressing. Making dressing from scratch is not only incredibly easy, but it also tastes miles better than the store-bought stuff, and it’s healthier to boot. Think of this version as the little black dress of vinaigrettes—you can dress it up with a pinch or two of herbs or shallots, or add a spoonful of honey or maple syrup (you can also use all balsamic or all apple cider vinegar, instead of a mix, depending on your preference). I throw everything in a jar and just shake it up before using. Leftovers will keep for a week in the fridge.
Ingredients
- 1 large garlic clove , smashed
- 2 tablespoons balsamic vinegar
- 2 tablespoons raw apple cider vinegar
- 2 teaspoons Dijon mustard
- Sea salt and freshly ground black pepper
- ¼ cup plus 2 tablespoons good quality extra virgin olive oil , or more to taste
Instructions
- In a small bowl or jar, combine the smashed garlic clove, balsamic vinegar, apple cider vinegar, Dijon, and a pinch of salt and pepper. Let sit 5-10 minutes (or longer) to let the flavors infuse. Add the olive oil and whisk or shake to combine. Give it a taste and add more olive oil, salt or pepper as desired. Do Ahead: The dressing can be stored in the refrigerator for up to 5 days. The garlic flavor will intensify as it sits (which I happen to love), but you can remove the garlic clove before storing for a milder flavor.