my kitchen

balsamic honey vinaigrette

March 26, 2012
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I rarely, if ever, buy salad dressing. It’s so ridiculously simple and easy to make a dry salad wet with so few ingredients. Traditionally you want an acid (citrus, vinegar, etc.) and a base (honey, olive oil, etc.). I made it through all of high school and college with little to no math or science so this could be completely erroneous.

I digress.

Tonight I made a vinaigrette that was so delicious I had to break out the Canon and document it. Before I go on some long boring walkabout I’ll give you the gist of it:

  • 1 part olive oil
  • 1 part honey
  • 2 parts balsamic vinegar
  • cracked pepper

Whisk together until creamy and add/subtract parts to taste. I used all Trader Joe’s items… [side note: I designed the Trader Joe’s Spanish Olive Oil. It’s my favorite naturally.]

I made this vinaigrette for a salad, but I think it would also make a fantastic marinade. Tangy, sweet… so, so good.

 

For the salad I had planned on adding shredded Asiago, sun-dried tomatoes, etc… but I started thinking… why are we conditioned to think that a salad must have no fewer than 18 ingredients? Well to that I say, “Posh!

I decided I wanted to really savor the flavor of the dressing so I tossed with an herb leaf salad mix and placed a sliced chicken breast on top. That’s it.

I wish I had incorporated the flavor of the vinaigrette into the chicken, but I definitely will be marinating with this combination in the future.

Now if we could just get back that tease of Spring we had last week I might actually fire up the grill.

 

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