There are two recipes that have been passed down through the generations in my family – balsamic vinaigrette and three-bean salad. As you can tell we are simple folk who don’t bring fussiness into the kitchen.
My mom taught me at the tender age of five how to make the dressing. It’s rather simple and uncomplicated but it’s important to taste as you go. Also, add the dressing to the bottom of the salad bowl, instead of on top. That way when you toss the salad together each leaf gets properly coated.
This balsamic vinaigrette starts with minced shallots, balsamic vinegar, and Dijon mustard. I like to shake the ingredients in a jar for fast clean up. Then you slowly drizzle in the olive oil. My suggestion is to start with ¼ cup, and go from there.
After you make your own, you won’t spend your hard earned cash on lackluster supermarket salad dressing again. It’s the kind of the difference between dark chocolate and Hershey’s. You can taste the difference. Enjoy!
If you decide to take a chance on this Creamy Balsamic Vinaigrette, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- Half a shallot, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- ¼ cup olive oil, plus more to taste
- Salt and Pepper
- In a mason jar with a tight fitting lid, shake together shallot, balsamic vinegar and Dijon mustard. until creamy. Drizzle in ¼ cup olive, plus more to taste. Shake again. Season with salt and pepper.