Posted by: Cooking Thyme | January 12, 2011

Balsamic Dressing

This is a basic simple dressing, wonderful on greens, tomato, onion and cucumber salads.

I’m gonna show you now a basic balsamic dressing, and will soon post further simple dressings that will make a big difference to a boring salad.

With the exception of yoghurt dressings, this is based on a ratio of three parts oil to one part acid (lemon or vinegar).

You can make up your own dressing, that’s the best thing about the concept three to one.

Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and freshly ground black pepper. Put the lid on the jar and shake well. Balsamic Dressing (2)

So just chuck all your dressing ingredients into a jam jar, tighten the lid and shake up. Dress your salad and any leftovers can remain in the jar in the back of the fridge, raring to dress your next salad. And the best thing is that there is no washing up bowls, whisks or bottles, just a jar when it’s finished.

Nevertheless, it is always reasonable to have a little taste. If the seasoning is there but you are finding it a little too acidic, you have cracked it.

I have found that a vinegar-based dressing will still taste good for about a week or so, however dressings that contain lemon juice or dairy in them will taste all right for a few days.

Don’t forget to always dress at the very last minute.

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