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¼ cup
Easy
By Richard Sax and Marie Simmons
Published 2000
Traditionally the ratio for vinaigrette dressings has been three or even more oil to one acid. We’ve adjusted it to equal proportions of oil and acid and then added water, a tablespoon at a time, to increase the volume. To add flavor now that the fat has been decreased, we’ve added minced herbs, and used two vinegars.
Combining red wine vinegar with balsamic vinegar brings depth of flavor and a touch of sweetness to the dressing. It is especially good with a mix of greens, such as B