Dips / Healthy Choices / Quick and Easy / Salad / See Hatsie Cook / Vegetarian / Weeknight Meals

Cook: Dad’s Creamy Balsamic Vinaigrette

I’m in Texas!

I’m with family!

I’m still in my pajamas and my mama made me bacon this morning!

Life is so good right now.

And boy, do I have some recipes to share with you soon.  We are cooking up a storm and I’m writing down everything everyone does so I can recreate it in my tiny Boston kitchen.  But for now, I’m simply eating, taking pictures, and soaking up the glory that is being with loved ones.

Here’s a quick recipe for Creamy Balsamic Vinaigrette and green salad that I loved and is so easy and customizable that I just know you’ll love it too.  I call it Dad’s Dressing.

I call this Dad’s Dressing because my dad makes it and it’s delicious.  He also never makes it the same way twice, so I think any Balsamic Vinaigrette is Dad’s Dressing.  Also, it’s incredibly customizable.   I served it over a simple green salad along with my Onion Soup the other night and it was perfect.

I planned to serve this simply over a combination of arugula and spinach, but I accidentally bought the spinach that had a salad starter in it that contained dried cranberries, almonds, and blue cheese.  Score.  So I topped my salad with those, then drizzled some dressing over the greens.   I ate some crusty bread on the side, too.

The salad was tangy and tart and was a perfect compliment to the rich Onion Soup.  This dressing would be good on any salad, though, and I imagine it would make a great marinade for Balsamic Chicken.

Here’s the recipe:

Dad’s Dressing

2 tablespoons Balsamic Vinegar
2 tablespoons honey
1/2 teaspoon salt
1 teaspoon finely minced (or grated over a zester) shallot
1 teaspoon mustard (or more, to taste)
5 tablespoons olive oil
1/4 cup milk, at most.  I added this very gradually, whisking, and stopped when I got to the desired creaminess.  If you add too much it will be too runny.  I don’t think I used an entire 1/4 cup.

Whisk Balsamic vinegar, honey, salt, shallot, and mustard together.

Gradually add the oil while whisking constantly to emulsify the dressing

Add milk a splash at a time to the desired consistency and creaminess.

Serve on salad, makes about 3/4 cup.

*You can substitute milk for mayonnaise, buttermilk, cream, yogurt…whatever!  This dressing is very customizable so make it your own!

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