Tonie's tried and true Recipes

Balsamic Vinaigrette

Balsamic Vinaigrette:
1 /3 cup (4 glugs) extra-virgin olive oil
1 small shallot, minced
3 tablespoons (3 splashes) balsamic vinegar
Coarse salt and black pepper



1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper
1 clove garlic, peeled and smashed on a cutting board with the side of a knife, or more to taste
1/2 cup extra-virgin olive oil
12 ounces fresh arugula, washed and dried
2 ounces shaved Parmesan
In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.


1/2 teaspoon dried thyme leaves, eyeball it
1/2 teaspoon dried oregano leaves, eyeball it
1/2 teaspoon freshly ground black pepper

No comments: