Posted by: Deana | November 4, 2008

Warm Balsamic Dressing

it's hard to get a good picture of a dressed salad

This is another favorite salad dressing.  This past week we’ve had it twice (one recipe lasted for two salads).  We had it with spinach, tomatoes, green onion, avocado, chickpeas and slivered or chopped almonds that have been browned in butter.  This dressing went so well with the toasted almonds and avocados in particular, that Z and I agreed that it would be good with just those two other ingredients.

I got this recipe from Rachael Ray 30-Minute Meals 2, pg 243.  The ingredients are easy to find on hand, and it is easy to make.

Warm Balsamic Dressing

  • ¼  cup extra-virgin olive oil
  • 1 clove garlic, cracked (lay a large knife flat over the clove and carefully crack/smash the clove by pressing or hitting the flat of the knife.
  • 1/3 cup balsamic vinegar
  • Salt and freshly ground black pepper, to taste

Heat oil and garlic in a small pan over moderate heat.  Simmer garlic in oil to infuse the flavor.  Remove the garlic and oil to a small bowl.  Wipe the pan and return to heat.  Add balsamic vinegar.  Raise heat to high and reduce vinegar by half, 30 seconds.  Stream oil into saucepan and whisk to combine with vinegar.  Drizzle dressing over the salad and season with salt and pepper.

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Responses

  1. Have been wanting to try this for a long time and finally got around to it tonight. The only problem was that half way through preparation I realized I only had about 2 teaspoons of balsamic vinegar in the cupboard! Darn! Rather than back out, I decided to forge ahead and substitute red wine vinegar for the remainder of the 1/3 cup, added a little brown sugar and I thought the dressing turned out very well! I can’t wait to try it with just balsamic!


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