The Kitchen · Dressings
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.
Scale
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.
Coach's Note
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