Balsamic Vinaigrette

The Culinary Institute of America There are different grades of balsamic vinegar. Save the rich, syrupy, authentic balsamic to savor in small droplets as a dressing for perfect strawberries or a slice of melon, and use a less expensive variety for this salad dressing. Balsamic vinegar has a bold flavor and a dark color, so we’ve blended it with a bit of red wine vinegar.

Makes 2 cups

1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1 tsp Dijon-style mustard
Salt and pepper as needed
1-1/2 cups extra-virgin olive oil
2 to 3 tbsp minced herbs, optional

1. Whisk together the vinegars, mustard, about 1/2 teaspoon salt, and a pinch of black pepper. Gradually whisk in the oil until it is all incorporated and the vinaigrette is smooth and lightly thickened (as the vinaigrette sits, it will start to separate). Season with additional salt and pepper, if needed.

2. Just before serving, whisk the vinaigrette to recombine the oil and vinegars. Check the seasoning again and add the herbs, if using.

Recipe from VEGETABLES by The Culinary Institute of America.

This Balsamic Vinaigrette can be used in the recipe for Spinach Salad with Marinated Shiitake and Red Onions.

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