The preparation of this salad dressing recipe could not be much simpler! Simply combine the balsamic vinegar, freshly squeezed lemon juice, minced garlic, salt, and pepper in a small mixing dish and stir well. Give it a good whisking. Meanwhile, carefully drizzle in the extra-virgin olive oil while whisking constantly until completely mixed and smooth. Fill a bottle or jar with a tight-fitting lid and set it aside. Before using, give it a thorough shake to ensure that it is completely dry.

What Is The Best Way To Store?

In the refrigerator, this lemon balsamic vinegar can keep well for up to 5 days if placed in an airtight container such as a Mason jar or bottle with a tight fitting top.

Various Applications for This

This balsamic lemon vinaigrette may be used as a salad dressing, poured over healthy salad greens such as arugula, baby spinach, and/or butter lettuce, and served chilled. Recipes for vegetable salads such as Tomato White Bean Salad, Caprese Pasta Salad, Strawberry Spinach Salad, and Cucumber Caprese Salad are all good candidates for this ingredient (made with juicy cherry tomatoes.

It may also be used as an alternative to bread dipping oil. While I often use this dressing as a basic salad dressing, I have also used it as a balsamic vinaigrette dip as an alternate to my bread dipping oil recipe. With a loaf of crusty bread, such as my olive bread, it’s a perfect pairing. Use it as a marinade for chicken: It may come as a surprise to learn that lemon balsamic vinegar ¬†also works nicely as a mild marinade for chicken breasts.

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