May 30, 2015 / Leslie

Garden Salad and Balsamic Vinaigrette

Balsamic Vinaigrette, Cooking, Food, lettuce, Recipe, Salad

I love a lot of things about summer, but one that I look forward to all year is my garden. I grow a variety of vegetables and flowers, but lettuce and herbs are some of the easiest things to grow. Seriously, no green thumb needed; just remember to water them.

Mixed Greens Grown in a Barrel

I grown my lettuce, parsley, and other herbs in barrels. A raised garden is much easier on my back, and it solves the persistent bunny problem I’ve had for the past few years. Bunnies are so cute, yet soooo destructive. Bunny and I have had a love-hate relationship for years.

Since these are very delicate greens, I use a light dressing on them, usually a vinaigrette. This is one of my favorites:

Recipe: Balsamic Vinaigrette

Ingredients

• ½ cup olive oil
• 3 tablespoons balsamic vinegar
• 1 garlic clove, crushed
• 1 tablespoon minced fresh basil
• 1 teaspoon dijon mustard
• ½ teaspoon sea salt
• ¼ teaspoon ground pepper

Preparation

In a small bowl combine above ingredients. Whisk in the oil until smooth.

You can vary the ingredients according to taste. A 3 or 4 to 1 ratio of oil to vinegar is best. Start with that and add more vinegar if desired.

The dijon mustard is an emulsifier, it keeps the oil and vinegar from separating. I only use a small amount because too much mustard will overpower the dressing.

For a less garlicy taste, instead of crushing the garlic clove in a press, pierce it with a knife and let it sit in the oil for about an hour and remove before adding the oil to the ingredients. Another option is to add a teaspoon or two of minced parsley, which will cut the intensity of the garlic.

The dressing will keep in the refrigerator for a few days.

This post is linked to Weekend Cooking, hosted by Beth Fish Reads.
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