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Balsamic Vinaigrette

This image courtesy of Joseph DeLeo

Make sure to use a good-quality balsamic vinegar. At the restaurant we use II Buon Ansalo, a wonderful artisanal vinegar.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationdiabetic, egg-free, gluten-free, lactose-free, low carb, low cholesterol, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Texturesavory, sharp, tart

Type of Dishsalad

Ingredients

  • 1 shallot, finely minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly ground black pepper to taste
  • ½ cup extra virgin olive oil

Instructions

  1. Combine the shallot, balsamic and red wine vinegars, and salt and pepper in a small bowl and let macerate for 10 minutes. Slowly whisk in the olive oil until emulsified. Taste and adjust the seasoning. (The vinaigrette can be refrigerated for up to 5 days.)

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