One of our easier vinaigrettes, the Basil Olive Oil and Strawberry Balsamic do all the work. We add salt and pepper and Dijon mustard (as an emulsifier) but that’s it. We discovered this great flavor combination when creating our recipe for Roasted Beets and Endive Salad with Basil-Strawberry Vinaigrette. We loved the taste and thought this vinaigrette could stand on its own!
INGREDIENTS
- ¼ cup Olive This! Basil Olive Oil
- ¼ cup Olive This! Strawberry Balsamic Vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon freshly ground black pepper
- ½ to 1 teaspoon kosher salt
DIRECTIONS
In a small bowl, combine the ¼ cup of basil olive oil, ¼ cup of strawberry balsamic, 1 teaspoon of Dijon mustard, ½ teaspoon freshly ground black pepper and ½ to 1 teaspoon of kosher salt, depending on your taste. Keep in mind this is kosher salt; table salt is saltier than kosher salt so if you’re substituting table salt, adjust accordingly.
This vinaigrette has an emulsifier (the Dijon mustard) allowing you to add all the ingredients at once. You don’t need to whisk in the olive oil in a thin stream. Just whisk all ingredients together and you should end up with a thick, syrupy vinaigrette. Enjoy!
MAKES ABOUT ½ CUP, SERVING 4
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.
How do you store and keep this dressing? I’d like to make it ahead, travel with it, and use there. Would that work? Or is it something that should be done and served immediately?
We usually make it as we need it, but you could make it and put it in a small Tupperware container and shake it vigorously before you use it. To be safe, you may want to put the Tupperware into a zip lock bag to make sure it doesn’t leak.