Short and sweet

September 21, 2011 at 20:50 | Posted in Sauces, Tried and True | Leave a comment
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This week has been gorgeous. I’m terribly behind at school, but I didn’t want to leave you hanging until the weekend so here’s a little something.

I like a good vinaigrette. They pull double and triple duty if you use them as a marinade or sauce on a cooked dish instead of just as a salad dressing. The second best part of this recipe is the cruet. It has oz and other measurements on the side of it. You can also make this recipe in any old container with a lid. The best part is the dressing.

Required:
1/3 cup balsamic vinegar, 2/3 cup Extra Virgin Olive Oil, 1/2 tsp garlic, 1/4 tsp salt, 1/2 tsp black pepper, 1-2 tbsp parmesan cheese

These ingredients can be combined in any order and then shaken or stirred. The ratio of oil to vinegar is the only part of the recipe that should not be played with. The other ingredients can be increased or decreased according to your taste. Do not refrigerate this dressing because it will become weird and not good. You can enjoy it right away or let it sit a day to let the ingredients really infuse into the oil.

If you’re feeling adventurous I recommend putting this on a chicken breast with some sage and cinnamon and baking it. If you aren’t feeling adventurous just stick with it as a salad or bruschetta topping.

Happy Wednesday!

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