PANTRY BASIC: BALSAMIC VINAIGRETTE
If I make a salad and I’m not feeling creative, I’ll just dress it with balsamic vinaigrette—it’s good on everything, and it’s super easy to make. Sometimes I like to add herbs like chopped basil, but this basic recipe is a really solid one as is. MAKES 1½ CUPS
PREP TIME: 5 minutes
COOK TIME: None
1 cup extra-virgin olive oil
½ cup balsamic vinegar
1 garlic clove, minced
1 tablespoon Dijon mustard
Pinch salt
Pinch freshly ground black pepper
- In a mason jar or other container with a tightly fitting lid, shake or mix well to combine the olive oil, vinegar, garlic, Dijon mustard, salt, and pepper.
- Store refrigerated, and take it out 20 minutes before using, since the dressing will need time to come to room temperature.
