Salad Essentials: Vinegar & Pepper Vinaigrette
Andy Anderson !
Use this as a dressing over a mess of garden-fresh greens, or drizzle over grilled fish, for an extra flavor kick.
So, you ready… Let’s get into the kitchen.
1/2 clemon-infused olive oil, extra virgin
1/4 cwhite balsamic vinegar
1 tspwhite sugar, granulated variety
1/4 tspsalt, kosher variety, fine grind (if you have pink himalayan salt use it, it makes a brilliant flavor addition)
1/4 tspwhite pepper, freshly ground, or to taste
1/4 tspblack pepper, freshly ground, or to taste
1 pinchcayenne pepper, or to taste
How to Make Salad Essentials: Vinegar & Pepper Vinaigrette
- I started out this recipe using a more traditional aged balsamic vinegar, but it was just too heavy for my tastes. Then, in the early morning hours, I had an epiphany and changed to white balsamic vinegar; it made all the difference. After that it was just a question of choosing the correct spices.
White balsamic vinegar is made differently than balsamic vinegar. The grapes are pressure cooked to prevent the caramelized color of balsamic vinegar and aged for a much shorter time (only 1 year) in uncharred barrels to keep the color light, and the flavors bright.