With its sweet acidity and mellow flavors, balsamic vinegar brings something special to dressings and vinaigrettes. Use a high-quality aged balsamic vinegar for a lovely, complex flavor.
Creamy Balsamic Herb Dressing
This creamy dressing is delicious on salads and it makes a tasty sandwich spread, as well. It makes about 1 cup, which is eight 2 tablespoon servings. This is delicious on a spring green salad or tossed with a cold pasta salad.
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup aged balsamic vinegar
- 2 garlic cloves, minced
- 1 tablespoon chopped, fresh thyme
- 1 tablespoon chopped, fresh dill
- 1 tablespoon chopped, fresh chives
- 1 teaspoon dark brown sugar
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
Instructions
- In a small bowl, whisk together all ingredients.
- Store, tightly sealed, in the fridge for up to one week.
Variations
- Replace the mayonnaise with non-fat Greek yogurt to reduce fat and calories.
- Replace all the herbs with 1/4 cup chopped, fresh basil, omit the brown sugar, and add the juice of 1 lemon.
- Replace the mayonnaise with one avocado, peeled and pitted. Process all ingredients in a blender or food processor until smooth, adding water to adjust the texture as desired.
Orange-Tarragon Balsamic Vinaigrette
This dressing is sweet and flavorful. It's delicious as a dressing for citrus or berry salads, or as a dressing for peppery or bitter greens, such as arugula or radicchio. It's also delicious drizzled on roasted Brussels sprouts. The recipe makes about 1-1/4 cups, which is about ten 2-tablespoon servings.
Ingredients
- 1/4 cup aged balsamic vinegar
- Juice and zest of 1 orange
- 1 tablespoon Dijon mustard
- 3/4 cup extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon chopped, fresh tarragon
- 1 shallot, finely minced
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
Instructions
- In a small bowl, whisk together all ingredients until combined.
- Store in the fridge for up to five days. Whisk before using.
Fig Balsamic Dressing
Figs and balsamic vinegar have a natural affinity for one another that makes this dressing delicious. You'll need to use a blender to mix it and puree the figs. Serve this with a chopped kale salad or use it as a marinade for grilled chicken or fish. The recipe makes about 1-1/4 cups, or about ten 2-tablespoon servings.
Ingredients
- 2 figs, stems removed and roughly chopped
- 1/4 cup aged balsamic vinegar
- 1 teaspoon Dijon mustard
- 3/4 cup olive oil
- 2 tablespoons minced shallots
- 1 tablespoon chopped, fresh thyme
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- Pinch of red pepper flakes
Instructions
- In a blender or food processor, combine all ingredients. Blend until smooth.
- Store in the fridge for up to five days.
Dazzling Veggie Topper
Balsamic vinegar has a lovely, complex flavor that lends itself well to dressings for salads and vegetables. Try any of these dressings to jazz up your next salad or veggie side dish.
