Here’s a simple balsamic vinegar dressing recipe that you can make in 10 seconds. And here’s a video to show you how to make salad dressing. This salad dressing recipe follows most others, except for a secret flavor boosting ingredient! Watch the salad dressing video to see what the ingredient is.
Store bought salad dressings are usually too sweet, and are full of calories and cheap vegetable oil. We call it ‘glop’, because that’s what it looks like. Using simple ingredients, Eric’s oil and vinegar dressing blows away this store bought stuff.
This salad dressing is a vinaigrette, an emulsion of oil and vinegar bound together with mustard. You can use deli, brown, or dijon mustard. You can also use ground mustard, but use less than you would of the wet mustard.
I’m thinking we should do a series of videos about salad dressings. This balsamic vinaigrette is our mainstay, but I’d like to experiment with miso based dressings, and make one of those carrot ginger dressings, like the one at DoJo in New York City. I’ve bought jarred carrot ginger dressing, but it doesn’t taste the same as the stuff we get in the restaurant.
Eric’s Version of the Balsamic Vinegar Dressing Recipe
Ingredients
• 1 tablespoon Brown or Dijon Mustard
• 4 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Balsamic Vinegar
• 1 dash Worcestershire Sauce
• pinch salt & pepper
Cooking Directions
1. put the mustard in a large salad bowl, add the olive oil, vinegar, Worcestershire Sauce, salt and pepper.
2. whisk the ingredients together with a fork or whisk.
3. add salad greens to bowl and toss, then add additional salad items and toss again.
4. serve in individual bowls.
Paul
First and foremost you must use a whisk. Whisk all ingredients well except oil and then add oil slowly. Olive oil is not “super healthy”, while it my be better than other fats, it is low in omega-3 and other nutrients, better to get your fat from a whole food such as avocados, nuts or seeds. Just my two cents, I love your videos and podcasts.
Katja
Hi Eric, really good to see a cooking show again.
Vinaigrette is fonetically vie nay gret last two letters are silent.
Also why don’t you try fresh squeezed lemonjuice or lemon/ lime juice instead of vinegar. Very healthy!
@rhkennerly
so easy!
Question: Is beating in a metal bowl with a metal instrument necessary? (like doing meringues in copper?).
My teeth hurt.
Eric Gunnar Rochow
yes, excellent suggestion to use lemon juice, we’re going to do another show about salad dresssings and will touch on this, thanks katja, eric.
Eric Gunnar Rochow
i’m sorry your teeth hurt rick. you can use whatever you have nearby to make salad dressing, no rules here.
alice martin
I just wanted to comment. Eric you say all the time how you’re not getting comments when you know people are listening and downloading. So here is my comment. I am addicted to Gardenfork. I’m lucky enough to work in a small plant where we are aloud to listen to mp3 players, ipods, and cd players. I listen to gardenfork religiously. I laugh at Mike’s humor and hang on Rick’s every word. I’m inspired by everything that you do. You’ve given me he courage to try things I would have paid lots of money to have someone else do. I tell everyone I know to check out Gardenfork. You have a fan for life. thanks, alice.
@rhkennerly
First of all, thanks Alice. Although I worry that I talk so slow that if you hung on my every word you’d strangle ;->
RE: Olive Oil. Sept 2012 Consumer Reports lists Trader Joe’s California Estates as a “best buy” in olive oil and excellent in taste. Whole Paycheck Markets 365 Olive Oil rated “very good” and also a best buy.
Stopped by Trader Joe’s this afternoon for some of the California Estate, but there had been a run on it since CR came out. We don’t have a Whole Foods, so I bought a small bottle of a lesser Trader Joe’s brand.
Now, if CR would just do Balsamic Vinegars.
LJC
Hi Eric,
This is a really easy and delicious dressing! You often make white beans as a side dish and was wondering if you might do a video showing how you make and season them?
LJC
Gary Goodson
Lets make something to keep the Labs teeth clean!!! Copy That?
Wanda Wirthlin
Your recipes are not easily printable…..Where is your Print icon?
Kate
You could put all the ingredients in a small glass jar, screw the lid on and shake until all blended together. This is a tip from UK chef Jamie Oliver. It works and you can keep any surplus vinaigrette to use another time.
Eric
@Kate thanks for the tip, that is great. I am a big fan of Jamie. thx!