1/4 cup extra-virgin olive oil
1 tablespoon balsamic or other good quality wine vinegar
1/2-teaspoon kosher salt
Freshly ground black pepper to taste
1 to 2 tablespoons minced fresh herbs
2 cloves garlic, peeled and lightly crushed (optional)
For smooth vinaigrette, whisk together olive oil, vinegar, salt and pepper. If using herbs, stir into vinaigrette. You can use the dressing immediately.
If using garlic, put cloves into vinaigrette and let marinate in refrigerator at least two hours. Remove and discard garlic before serving.
For "broken" vinaigrette, stir ingredients together gently just before pouring over salad greens so droplets of vinegar suspend in oil.
Recipe makes 1/4 cup.
Serving size: 1 tablespoon
Calories: 102; Total Fat: 11g; Cholesterol: 0mg; Sodium: 181mg; Carbohydrates: 0.7g; Protein: 0g
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