FoodBanter.com - View Single Post - making Balsamic Viniagerette dressing from Balsamic Vinegar

The Golfer's Wife

On Sat, 10 Nov 2007 20:43:30 +0000 (UTC),
(Steve Pope) wrote:

>amandaF > wrote:
>
>>Is making Balsamic Viniagerette dressing from Balsamic Vinegar a good
>>idea?
>
>In my opinion, no. It's better to apply olive oil and basalmic
>vinegar separately to your salad (in that order).
>
>My usual sequence is: add oil, salt, then toss, then add black
>pepper, vinegar (possibly basalmic), and serve. I think I
>got that from reading James Beard.
>
>Steve

That's what my Italian friends do - and in exactly that order. It is
best to have a high quality balsamic vinegar as well. They brought me
(quite an expensive) one from Italy and there really is a difference!
Sometimes they use a good quality red wine vinegar instead of the
balsamic, but I haven't tried that myself.

I find that sprinkling a few dried celery seeds onto the dressed salad
gives it a unique flavour.

The Golfer's Wife