Some of you may feel that a simple balsamic vinaigrette doesn’t merit an actual recipe, given that the typical proportion for anything drizzled over salad greens is the very easy-to-remember three parts oil to one part vinegar. So we consider this less a recipe than a reminder that everything in cooking is not always so regimented. This approach amps up the amount of vinegar to epic proportions—and to great effect. It’s not necessarily a go-to for everyday salads—although it certainly could be. Instead try it when you want to lend a little balsamic vinaigrette-minded oomph to a stacked sandwich or a robust salad, especially one containing radicchio or another sturdy, bitter chicory. And if you find yourself rethinking your classic vinaigrette-making technique, well, so be it.–Renee Schettler Rossi
LC One Lump or Two? Note
As you’re clearly aware, sugar isn’t essential to all vinaigrettes. Yet sometimes just a wee pinch serves not to noticeably sweeten a certain thing, but rather soften the edge of something that could otherwise be a little overly acerbic. Like this vinaigrette.
Balsamic Vinaigrette Recipe
- Quick Glance
- 5 M
- 5 M
- Makes 3/4 cup
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon sugar
- 1/2 teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- 1. To make the balsamic vinaigrette, whisk the vinegar, olive oil, sugar, and garlic together in a small bowl. Season to taste with kosher salt and pepper.
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Balsamic Vinaigrette Recipe © 2009 Emeril Lagasse. Photo © 2009 Steven Freeman. All rights reserved.
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