Making Groceries: Balsamic Vinaigarette

This week’s edition of Making Groceries is another item I sometimes forget you can buy in the store.  When I go to someone’s house and they prepare a lovely salad, I am always surprised and slightly scandalized when they plop three bottles of processed salad dressings in the middle of the table to choose.  It happens at the grocery store too.  I take a wrong turn and suddenly wind up on an entire aisle devoted to making salads more tasty and less healthy.

Salad dressing is one of the easiest things to make, especially the ever-popular balsamic vinaigrette.  It takes one minute to make and only five ingredients.  I usually make it once or twice a week.  Whatever is left over stores beautifully in a jar in the fridge to be used later that week.  (Olive oil solidifies in the ice-box, so bring it to room temperature before serving.)

Balsamic Vinaigrette

Vinaigrettes are simply ratios.  If you understand that you can easily adjust it for the quantity you need.  In general, the ratio is:

1 part acid (vinegar citrus juice) + 2 parts oil + a bit of a binder (mustard) + seasonings (salt and pepper) = delicious vinaigrette

1 T balsamic vinegar
1/2 t Dijon mustard
2 T olive oil
sea salt and black pepper

1.  Pour vinegar into a small bowl.  Whisk in mustard.  Slowly stream in olive oil while whisking.  Season with sea salt and freshly ground black pepper to taste.

OR

1.  Put all ingredients into a jar.  Screw on lid tightly.  Shake vigorously until well combined. (KIDS LIKE THIS ONE!)

Delectable Salad Combos for Balsamic Vinaigrette

Combine the following ingredients in whatever way you prefer.  I usually pick one from each category, but follow your taste buds.

Red Fruit

strawberries
pomegranate seeds
dark cherries
raspberries

Protein

feta cheese
goat cheese
walnuts
toasted almonds
hard-cooked egg

Fresh Herb

basil
green onions
thyme
chives

Dark Leafy Greens

arugula
spinach
romaine

Best Salad Tip Ever!

Dress your salad in the kitchen!  I know I’ve mentioned this before in anther column.  I used to order my dressings on the side to drizzle at the table.  I always ended up with globs on some bites and nothing on others.  At restaurants I was always shocked by how many times I kept returning to pour, defeating the purpose of saving my calories.  Ironically, my plate was puddled by the end.

Dressing your salad in the kitchen gives you the opportunity to toss it properly, so everything gets a touch of the dressing.  I add only a tablespoon at first to a few handfuls of greens.  Toss gently with your hands and taste before adding more.  You usually don’t have to.  Season the salad with a pinch of sea salt and pepper and call it a day.

There is a little extra washing involved, but in the end you wind up saving calories and ingredients while getting a more satisfying salad.  At fine resaurants, I allow the chef to do this for me for the same reason, although I usually request a light hand.

The Bottom Line

Quantities and qualities vary in the processed versions.  The average price for a bottle of balsamic vinaigrette is $4.  Prices vary for balsamic vinegars and olive oil as well.  My total came it at 36¢ for this recipe which last me about five days.

If you’re thinking about earth, less bottles means less waste.  Not only is the plastic saved, but the energy to transport it is also saved.  I still have to make an effort to factor in these brown costs, but it’s important if you want to live a green life.

Back to the beginning, when friends serve me from their purchased bottles, I have to admit, I get a bit excited.  I love trying something new.  The bottles are frequently labeled organic, so I give it a hopeful whirl.  I am always disappointed.  Nothing beats fresh.

Nothing.