The preparation of this salad dressing
recipe could not be much simpler! Simply combine the balsamic vinegar, freshly
squeezed lemon juice, minced garlic, salt, and pepper in a small mixing dish
and stir well. Give it a good whisking. Meanwhile, carefully drizzle in the
extra-virgin olive oil while whisking constantly until completely mixed and
smooth. Fill a bottle or jar with a tight-fitting lid and set it aside. Before
using, give it a thorough shake to ensure that it is completely dry.
What
Is The Best Way To Store?
In the refrigerator, this lemon balsamic
vinegar can
keep well for up to 5 days if placed in an airtight container such as a Mason
jar or bottle with a tight fitting top.
Various
Applications for This
This balsamic lemon vinaigrette may be used
as a salad dressing, poured over healthy salad greens such as arugula, baby
spinach, and/or butter lettuce, and served chilled. Recipes for vegetable
salads such as Tomato White Bean Salad, Caprese Pasta Salad, Strawberry Spinach
Salad, and Cucumber Caprese Salad are all good candidates for this ingredient
(made with juicy cherry tomatoes.)
It may also be used as an alternative to
bread dipping oil. While I often use this dressing as a basic salad dressing, I
have also used it as a balsamic vinaigrette dip as an alternate to my bread
dipping oil recipe. With a loaf of crusty bread, such as my olive bread, it's a
perfect pairing. Use it as a marinade for chicken: It may come as a surprise to
learn that lemon balsamic
vinegar also
works nicely as a mild marinade for chicken breasts.
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