This clean Balsamic Vinaigrette Dressing is using healthy fats, and is easy to whip together in minutes. Best, though, to let it rest for 1 hour to build flavour.
I like to invest in a really good quality organic extra virgin olive oil…you know that special one you just want to pour on a plate, dip a fresh piece of a warm crusty sprouted grain baguette into it, and just close your eyes and savour everything. You can taste the olives that gave up their oils for your pleasure—it makes me feel so grateful every time.
Along with a beautiful bottle of olive oil, a must-have in our home is an aged balsamic vinegar. Aged vinegars are fermented longer and have good bacteria that your gut love.
With these two must-have staples in our pantry, we still save money in the long run making our own dressings, rather than purchasing ready-made ones. Healthier fats, cleaner ingredients, and the taste just doesn’t compare. Real food, real flavour, and it doesn’t have to break the bank either.
There are many nights when we just drizzle a little of each directly onto a fresh bed of mixed greens, then just gently toss, add our fixings (whatever veggies we have on hand), gently toss again, and voila…a fresh salad thinly coated and bursting with fresh flavours.
But we love having this Balsamic Vinaigrette Dressing on hand! I hope you will swap out that store bought one and give this a try!
If you haven’t bothered to make your own dressing before because you thought it was inconvenient, you will be left wondering why you didn’t do it sooner. I promise!
Trick of the trade: When making dressings from scratch the general culinary ratio for oil to acid is 3 to 1. For example, 3 tablespoons of oil and 1 table of vinegar, but this is flexible. So play around a bit and see what you like.
How to store: Store in a glass container with a tight fitting lid in the fridge and take out 15- 20 minutes before using.
Tip: Oils should not be stored (or purchased) in plastic containers because the PCV’s in plastic may leach out and be absorbed into the oil.
How long with it keep: This homemade dressing will keep in the fridge up to 2 weeks.
Enjoy!
BALSAMIC VINAIGRETTE DRESSING
Equipment
- 250 ml glass mason jar
- Measuring cups
- measuring spoons
- Chef knife
Ingredients
- 3/4 cup Olive oil extra virgin, cold pressed
- 1/4 cup Balsamic vinegar aged
- 3 cloves Garlic whole whole but crushed
- 1 tbsp Italian seasoning
- Sea salt and pepper to taste
Instructions
- Mix and let stand for 1 hour to develop flavour.