Balsamic vinegar and olive oil are classics when it comes to dressing a salad. The complex sweetness of balsamic vinegar blends beautifully with rich olive oil to perfectly compliment garden-fresh greens and cut vegetables.
Choosing a Balsamic Vinegar
Italian balsamic vinegar is made from concentrated grape juice that is aged in wooden barrels. This process gives it a distinct darkness and pungent sweetness. When purchasing balsamic vinegar look for a seal of authenticity from the Consortium for the Protection of Balsamic Vinegar of Modena. A burgundy seal means the product has been aged for less than three years, which makes it a good choice for salads. A white or gold seal means the vinegar has been aged for longer than three years, giving it a more delicate flavor.
Choosing an Olive Oil
Since there are so few ingredients in a balsamic vinaigrette, the olive oil plays a starring role. Therefore, it is important to choose a quality product. Extra-virgin olive oil is best. After that it is up to your pocketbook. Commercial blends are affordable and great for cooking, but if you are able, buy a single-estate oil made from handpicked olives to dress your salads. The clean, rich flavor of these oils makes for a better salad and a better salad dressing.
Recipe for Classic Balsamic Vinaigrette
In a small bowl whisk together 3 tbsp. balsamic vinegar, 2 tsp. Dijon mustard, 1 small clove minced garlic, 1 tsp. kosher salt and freshly ground black pepper to taste. Continue to whisk while slowly adding 3/4 cup olive oil until incorporated. This yields 1 cup.
Nutritional Information
Per tablespoon, balsamic vinaigrette has 90 calories, 1 g carbohydrates and 135 mg sodium. It also has 10 g fat, 1 g saturated fat, 1 g polyunsaturated fat and 7 g monounsaturated fat.
Uses and Variations
Balsamic vinaigrette has a variety of uses. It can be used as a dressing for green, lentil, bean and pasta salads. It can also be used as a marinade for meat, poultry and seafood. And adding simple ingredients to a classic balsamic vinaigrette makes it a very versatile tool for both professional and home chefs. These ingredients can include herbs such as basil, chive and tarragon; honey; cheeses such as Parmesan and feta; roasted red peppers; figs; lemons and other citrus fruits.
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