Balsamic Vinaigrette

Everyone needs a good balsamic vinaigrette recipe in their repertoire.

I’ve tried a few recipes, even adopted them as my own for awhile, before deciding this was the one. This is my tried and true favorite.

It’s originally a Martha Stewart recipe that I added to. It seems Martha is struggling to find her throne again since jail time. But in my book, she’s still the queen. (No help from those ridiculous Snoop Dog reality shows.)

Besides my general love of a good balsamic dressing – eh, balsamic in any application – my favorite thing about this recipe is that it doesn’t call for a sweetener. It’s balanced without adding sugar, honey, maple syrup, etc.

Local Produce Spring Salad
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Steak Salad

Balsamic Vinaigrette

Ingredients:

1/2 c. extra-virgin olive oil
1/4 c. balsamic vinegar
1 tsp. freshly squeezed lemon juice
1 tsp. Dijon mustard
1 tsp. avocado oil mayonnaise, to help keep dressing emulsified, optional
sea salt + freshly ground black pepper, to taste

Instructions:

Pour all ingredients into a jar. Secure a lid tightly, shake to combine. Enjoy on your favorite salads!

Balsamic Vinaigrette

Notes:

This will keep in the fridge for several days. I like to use the metal canning jar lid to shake. It seems to close more securely. But I do find that a plastic lid is best for storage. I assume the problem is acid left on the top of the jar that reacts with the metal. It gives the dressing a metallic taste.

I have made this without lemon juice if I didn’t have fresh lemons on hand – still good!

Balsamic Vinaigrette

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