Balsamic Vinaigrette

Name: Balsamic Vinaigrette
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

Chef

Frank Stitt

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Cookbook

Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill

Published by Workman

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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

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.)