Balsamic dressing recipe

How do you make balsamic dressing? The classic salad dressing recipe always consists of balsamic vinegar and extra virgin olive oil. The basic recipe for this salad dressing is a super simple vinegar and oil dressing, which is also known as a vinaigrette in French cuisine. It’s really easy and tastes heavenly!

Which balsamic vinegar should I use for the dressing?

You can use a dark Aceto Balsamico di Modena but also a light balsamic vinegar – such as Condimento Balsamico Bianco. However, a crema di balsamico is also possible, especially if the dressing is to be sweet to taste.

What does the dressing go with?

I like to enjoy it with a raw vegetable salad made from orange fillets, sliced fennel and black olives. In winter, you can serve the dressing with lamb’s lettuce, rocket, spinach leaves or radicchio. In summer, it is perfect for tomato and mozzarella.

Tricks and tips for your balsamic dressing

First put all the ingredients in a screw-top jar, for example a used jam jar, close the lid and shake vigorously. This way you have your own dressing shaker and if there is anything left over, you can keep the jar tightly closed in the fridge. The dressing will then keep for two to three days.

How can you refine the dressing?

For a savory version, add a spoonful of mustard, a finely diced shallot, some pressed garlic or a finely mashed hard-boiled egg yolk to the basic recipe described above.

If you want a rather sweet dressing, add a spoonful of honey, a tablespoon of raspberry puree or strawberry jam.