Salad dressing with balsamic vinegar and olive oil
Votes: 2
Time: 5 min.
Complexity: easily
Quantity: 1 tbsp.
Complexity: easily
Quantity: 1 tbsp.
This balsamic vinaigrette with basil and garlic is made with a 1:3 ratio of vinegar to oil, making it a true highlight for your green salad. Drizzle it over any greens, such as arugula, lettuce, or endive, and enjoy the multifaceted flavor and luxurious aroma.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup balsamic vinegar
- 2 tbsp chopped fresh basil
- 2 tsp. crushed garlic
- 3/4 cup extra-virgin olive oil
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Cooking the dish according to the recipe:
- In a small bowl, combine the balsamic vinegar, basil, garlic, and a generous pinch of salt. Gradually whisk in the olive oil, starting with a few drops, then adding the remaining oil in a steady stream until you have a smooth, thick dressing. Add a couple of turns of the black peppercorns.
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