Basic Balsamic Vinaigrette

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Kitchen Failures

So, you may not know it, but by the time a recipe is posted on here, I’ve normally made it at least two or three times, tweaking an ingredient or two or adjusting measurements so that by the time you are recreating a dish, the recipe is easy to follow and full of flavor. This week, I had planned to post two new recipes. However, both of those flopped entirely. I’m certain I will eventually get them on here but, in the meantime, they will move back into the recipe development stage.

Part of the point of me telling you this is to let you know that even someone who knows how to cook sometimes has meals that don’t work out as planned. There seems to be this idea that cooking is an innate ability to some and completely impossible to others. However, the entire purpose of this blog is to change that perception. Everyone can cook; it just takes some practice and occasional error, like any other new skill.  As she always did, Julia Child said it best: “If you can read, you can cook.”

Summer

Since my other recipes didn’t work out, I decided the best thing to would be to just go back to something basic. Summer has heated up throughout most of the country so I figured it was perfect weather for a delicious, fresh salad. This meant I needed to make vinaigrette.

This recipe is great for salads but it is also great for dipping bread, marinating chicken, and tossing on any vegetables, fresh or cooked. The recipe I am giving makes about ½ of a cup of dressing. I made a delicious salad with spinach, avocado, bacon, tomato, and fresh mozzarella. Then tossed it in this yummy homemade dressing and ate it all gone.

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Me, obviously enjoying my salad.

The wonderful thing about a vinaigrette is that it can be used in so many things. If you have fresh herbs, you can always finely chop those and add them in. One tablespoon of Dijon mustard will also change the flavor a bit and add a bit of spice.

Balsamic Vinaigrette

Prep Time: Jenna Marbles’ Drunk Review (approx. 10 minutes)

Ingredients:

¼ cup Extra Virgin Olive Oil

2 tbsp balsamic vinegar

2 cloves garlic

1 tsp freshly ground black pepper

2 tsp salt

Steps:

  1. Finely chop the garlic.
  2. Add all ingredients to a bowl and mix.
  3. If you don’t use all of the dressing, put it in a Tupperware container and refrigerate.
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