Every family needs a house dressing that can be made in a jiffy for tossing with salad greens. Now that everyone buys balsamic vinegar, a vinaigrette made with the heady stuff is one of the most popular dressings around. And for good reason. It's versatile and tasty, with a touch of sweetness. I use a blender, which produces a thicker vinaigrette than you might expect. Allow 2 to 3 tablespoons of dressing per serving. A cup should easily be enough for 6 to 8 servings of mixed greens.
Servings: Makes 1 cup
Ingredients 3 tablespoons balsamic vinegar1 tablespoon red wine vinegar1 teaspoon Dijon mustard1 clove garlic, crushed through a press3/4 cup olive oil, preferably extra-virgin olive oilSalt and freshly ground pepper, to taste
Combine the balsamic and red wine vinegars, mustard and garlic in a blender. With the machine running, gradually add the olive oil through the opening in the lid to process into a thick dressing. Season with salt and pepper. (The dressing can be made up to 1 week ahead, stored in a covered container and refrigerated. Stir well before using.)