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
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, crushed through a press
  • 3/4 cup olive oil, preferably extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • Directions
    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.)


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