kelly said

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23 July 2006

Balsamic Vinaigrette (Cooks Illustrated)

Balsamic Vinaigrette

Makes about 1 cup

3/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons minced shallot or red onion
2 teaspoons Dijon mustard (optional)
1 1/2 teaspoons minced fresh oregano leaves or 1/2 teaspoon dried
1/2 clove garlic , minced
1/2 teaspoon table salt
1/4 teaspoon ground black pepper

Shake all of the ingredients together in a jar with a tight-fitting lid. The dressing can be refrigerated for up to 7 days; bring to room temperature, then shake vigorously to recombine before using.