White Balsamic Herb Dressing
From The Kitchen
A Set-the-Week staple, make once, eat all week.
White balsamic is softer and sweeter than the dark kind, and it won't stain tender greens. With a handful of fresh herbs stirred in, this is my everyday dressing for butter lettuce and tomatoes.
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 3 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated
- ½ teaspoon honey
- 1 tablespoon finely chopped fresh herbs (basil, parsley, chives)
- ½ teaspoon sea salt
- Freshly ground black pepper
- ½ cup extra virgin olive oil
Method
- Whisk together the white balsamic, Dijon, garlic, honey, herbs, salt and pepper.
- Stream in the olive oil, whisking, until emulsified.
- Rest 10 minutes to let the herbs infuse, then taste and adjust.
Storage: Keeps up to 1 week refrigerated; the fresh herbs are brightest in the first 2 to 3 days.
Serve it with
- Butter or Bibb lettuce
- Sliced tomatoes and cucumbers
- Farro or grain bowls
- A simple arugula salad
Gina's tip
White balsamic keeps delicate greens from turning brown and tastes a little sweeter than dark balsamic, reach for it when the salad is the star.
Delicate greens deserve a gentle dressing. This one flatters them instead of drowning them.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
Gina