Balsamic Vinaigrette
Cookbook
Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill
Published by Workman
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
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.)
2004 Frank Stitt
