This is the go-to salad dressing in our house. All winter we made kale salad with this dressing, and now that it's lettuce season again, we're using it to dress that. Just toss some with whatever greens or veggies you have on hand, maybe some dried fruit and nuts, and away you go.
|Lettuce mix in the lower field .|
I also want to emphasize for any science teachers reading this that both my sister and I are fully aware that molecules don't actually have hands.
SIMPLE BALSAMIC VINAIGRETTE
[n.b.: I'm not much of a measurer when it comes to things like this, so the measurements below are very approximate. Feel free to adjust the amounts to get the consistency and flavor you want. Also, this dressing can be made with any vinegar you choose -- don't feel confined to balsamic. Experiment!]
makes not quite 1 cup dressing
1/2 cup good olive oil
1/4 cup balsamic vinegar
2 teaspoons smooth dijon mustard
1-2 teaspoons honey, to taste
generous pinch coarse salt
generous pinch freshly ground pepper
Combine all ingredients in a small bowl, and whisk vigorously until smooth. Alternatively, place all ingredients in a half-pint or pint jar with a lid, and shake furiously until smoothly combined. Toss necessary amount with salad and serve.