Balsamic Vinaigrette
By America's Test KitchenPublished on August 22, 2007
Time
5 minutes
Yield
Serves 4
Ingredients
¼ cup balsamic vinegar 2 tablespoons sherry vinegar, or wine vinegar½ teaspoon table salt ¼ teaspoon ground black pepper ⅔ cup olive oil
Instructions
- Whisk first 2 ingredients with salt and pepper in a small bowl. Gradually whisk in oil, so the vinaigrette emulsifies. Serve.
Time
5 minutesYield
Serves 4Ingredients
¼ cup balsamic vinegar
2 tablespoons sherry vinegar, or wine vinegar
½ teaspoon table salt
¼ teaspoon ground black pepper
⅔ cup olive oil
Ingredients
¼ cup balsamic vinegar
2 tablespoons sherry vinegar, or wine vinegar
½ teaspoon table salt
¼ teaspoon ground black pepper
⅔ cup olive oil
Ingredients
¼ cup balsamic vinegar
2 tablespoons sherry vinegar, or wine vinegar
½ teaspoon table salt
¼ teaspoon ground black pepper
⅔ cup olive oil
Why This Recipe Works
This vinaigrette can be served as a dipping sauce for large whole artichokes. Artichoke hearts can be tossed in some of the vinaigrette and served on Bibb lettuce with a complementary salad of grated carrots and thin-sliced scallions; drizzle some of the vinaigrette over the carrot salad and the lettuce.
Instructions
- Whisk first 2 ingredients with salt and pepper in a small bowl. Gradually whisk in oil, so the vinaigrette emulsifies. Serve.
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