Several years ago Sarah and I started compiling recipes for this blog. Each time we’d get together to create and try-out a recipe we’d write it down on scraps of paper and throw them all in a basket in my kitchen. As I was going through the basket I found that we’ve got No Less Than Four Vinaigrette recipes. Each time we make it it seems a bit different. We’ve done this so many times that now we just toss ingredients into a container, shake it up, and call it dressing.
Here’s what we’ve accumulated so far. Hope there’s one here that you like:
Vinaigrette #1
2 tablespoons balsamic vinegar
4 tablespoons olive oil
4 minced garlic cloves
4 tablespoons fresh grated Parmesan cheese
Salt and pepper to taste
Put all the ingredients in a jar with a tight fitting lid and shake to combine.
Vinaigrette #2
2 parts olive oil
1 part balsamic or red wine vinegar
4 minced garlic cloves
Juice of 2 lemons
Salt and pepper to taste
Put all the ingredients in a jar with a tight fitting lid and shake to combine.
Vinaigrette #3
3 ounces balsamic or red wine vinegar
6 ounces of olive oil
5 minced garlic cloves
3 tablespoons fresh grated Parmesan cheese
1 tablespoon Dijon mustard
Salt and pepper to taste
Optional items to add as you like, or to create a different flavor: lemon juice, lemon zest, red pepper flakes, fresh herbs, fresh grated ginger, soy sauce.
Put all the ingredients in a jar with a tight fitting lid and shake to combine.
Vinaigrette #4
1/4 cup balsamic vinegar
2/3-1 cup olive oil
1 tablespoon Dijon mustard
1 teaspoon - 1 tablespoon fresh lemon juice (use to taste)
2-4 minced garlic cloves
Salt and pepper to taste
Put all the ingredients in a jar with a tight fitting lid and shake to combine.
*This is going to sound weird but it’s delicious: if you are cooking meat (beef or chicken) to go in your salad, you can add several tablespoons of the cooked meat pan drippings to the dressing. It enhances the flavor of your salad!
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