Don’t forget that simplified vinaigrettes, like olive oil and a dash of balsamic vinegar in a saucer, plus a few pinches of dry herbs, can make delicious dips for your bread fresh from the oven.
| 3 parts | olive oil | |
| 1 part | red wine vinegar | |
| squirt | lemon juice (optional) | |
| squirt | balsamic vinegar (optional) | |
| — | salt | |
| — | pepper | |
| — | sugar | |
| — | minced garlic | |
| — | garlic | |
| — | oregano (optional) | |
| — | basil (optional) |
If you use 1 cup of olive oil, your other ingredients will go roughly like this:
I found this in a little grill in Salt Lake City one evening near the library while I was waiting for a meeting to start. It was served over Romaine and very delicious.
I don’t know how well this recipe scales—I never actually measure ingredients for a vinaigrette, so this is an approximation.
| 1 cup | extra virgin olive oil | |
| 2-3 tbsp | Balsamic vinegar | |
| 1-2 tsp | honey | |
| a few drops | lemon juice | |
| — | salt | |
| — | fine-ground pepper | |
| — | additional spices or seasonings to taste |