If you want a slightly sweet, rich vinaigrette to dress greens with bitter undertones, such as endive, arugula, mizuna, and watercress, look no further. This dressing is also good drizzled over the classic combination of juicy ripe tomatoes and mozzarella cheese with fresh basil leaves. Either white or dark balsamic can be used. A trick for any balsamic dressing is to add a bit of fresh lemon or lime juice to offset the sweetness. This dressing has a long shelf life, so feel free to double it.
Makes about 1/3 cup (90 ml)
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper, to taste
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh lemon juice, or to taste
- 2 tablespoons water
- 2½ tablespoons canola oil
- 1 small garlic clove, smashed and peeled (Note: The garlic is used only to flavor the dressing; it will not be consumed)
Combine the mustard, salt, pepper, vinegar, lemon juice, and water in a small bowl and mix until well combined. In a slow stream, whisk in the canola oil. Adjust the seasoning, and add the smashed garlic. Cover and refrigerate for up to 2 weeks. Whisk or shake before serving.
53 Calories In | 1 tablespoon
Protein: 0 g; Carbohydrates: 1 g; Fat: 6 g; Fiber: 0 g; Sodium: 21 mg; Carb Choices: 0; Diabetic Exchange: 1 Fat
53 Calories Out
Women: Walk: 13 minutes; Jog: 6 minutes
Men: Walk: 11 minutes; Jog: 5 minutes