Esers Balsamic Salad Dressing Recipes

BALSAMIC VINAIGRETTE RECIPE

Steps:

• In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
• Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!

BALSAMIC VINEGAR DRESSING

Steps:

• Place ingredients in a jar and shake very well. Adjust salt and pepper to taste.
• Keeps for 3 weeks on the counter (unless it is very hot where you are, store it in the fridge), assuming you use fresh olive oil. Do not keep for more than 4 weeks as high quality olive oil tends to lose flavour beyond 4 weeks after opening the bottle.

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

CAESAR SALAD WITH HOMEMADE CROUTONS AND BALSAMIC DRESSING

Steps:

• Preheat oven to 350°F. Whisk 1/4 cup oil, 2 garlic cloves, and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer croutons to baking sheet. Bake croutons until golden brown, about 12 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
• Combine cheese, mayonnaise, anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, remaining 1/4 cup oil, and 1 garlic clove in blender; puree until smooth. Season dressing to taste with salt and pepper.
• Place lettuce and croutons in large bowl. Toss with enough dressing to coat. Serve with any remaining dressing.