Life is so good right now.
And boy, do I have some recipes to share with you soon. We are cooking up a storm and I’m writing down everything everyone does so I can recreate it in my tiny Boston kitchen. But for now, I’m simply eating, taking pictures, and soaking up the glory that is being with loved ones.
Here’s a quick recipe for Creamy Balsamic Vinaigrette and green salad that I loved and is so easy and customizable that I just know you’ll love it too. I call it Dad’s Dressing.
I call this Dad’s Dressing because my dad makes it and it’s delicious. He also never makes it the same way twice, so I think any Balsamic Vinaigrette is Dad’s Dressing. Also, it’s incredibly customizable. I served it over a simple green salad along with my Onion Soup the other night and it was perfect.
Very simply, I whisked together balsamic vinegar, honey, salt, finely minced shallot, and mustard. I find shallots to be very strong, and I didn’t want to bite into a big hunk of one, so I took my citrus zester and grated it over the bowl. The shallot still imparted it’s shallot-y flavor but it wasn’t so overpowering as minced shallot would be.
I gradually added olive oil while whisking to emulsify the dressing, and then added a little bit of milk to make it creamy. You could add mayonnaise, yogurt, cream… really anything at this point. I used milk because I had it on hand.
I planned to serve this simply over a combination of arugula and spinach, but I accidentally bought the spinach that had a salad starter in it that contained dried cranberries, almonds, and blue cheese. Score. So I topped my salad with those, then drizzled some dressing over the greens. I ate some crusty bread on the side, too.
The salad was tangy and tart and was a perfect compliment to the rich Onion Soup. This dressing would be good on any salad, though, and I imagine it would make a great marinade for Balsamic Chicken.
Here’s the recipe:
2 tablespoons Balsamic Vinegar
2 tablespoons honey
1/2 teaspoon salt
1 teaspoon finely minced (or grated over a zester) shallot
1 teaspoon mustard (or more, to taste)
5 tablespoons olive oil
1/4 cup milk, at most. I added this very gradually, whisking, and stopped when I got to the desired creaminess. If you add too much it will be too runny. I don’t think I used an entire 1/4 cup.
Whisk Balsamic vinegar, honey, salt, shallot, and mustard together.
Gradually add the oil while whisking constantly to emulsify the dressing
Add milk a splash at a time to the desired consistency and creaminess.
Serve on salad, makes about 3/4 cup.
*You can substitute milk for mayonnaise, buttermilk, cream, yogurt…whatever! This dressing is very customizable so make it your own!