A simple Italian balsamic vinaigrette

November 3, 5:18 PMPhiladelphia Italian Food ExaminerMargaret Amaradio

Previous Next

1 comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Philadelphia Italian Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Bisconte Farm's Produce. Photo by Margaret Amaradio.

This Italian balsamic vinaigrette is a very simple and quick dressing to make.  It is virtually foolproof and can be used for a number of things.  A great rule of thumb is that you always use a 3 to1 ratio (3 parts oil to 1 part vinegar or citrus juice).  It is also the type of recipe that you can switch a couple of ingredients and have a whole new dressing.  This dressing makes salad the star of the meal.

Italian Balsamic Vinaigrette:

by Margaret Amaradio

Ingredients:

• 6 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 1/8 teaspoon dry mustard powder

Directions:

Put all ingredients into a glass jar with tight fitting lid.  Shake until all ingredients have dissolved and oil and vinegar have become one.  Taste for salt and season accordingly. 

Alternatives and uses:

• Use red wine vinegar instead of balsamic, but add 1/4 teaspoon of sugar to dressing.  Use as a salad dressing or over steamed string beans.
• Use lemon juice in place of vinegar.  This is perfect with steamed artichokes or use with a delicate lettuce, like butter lettuce or endive. 
• Take sliced Jersey tomatoes, fresh mozzarella and basil leaves and alternate on serving platter.  Drizzle Italian balsamic vinaigrette over salad. 
• Use apple cider vinegar in place of balsamic and pour dressing over potato salad in place of mayonnaise. 
• Use as a marinade for chicken breasts.  Grill or broil chicken until cooked through.