I’ve become known amongst family and friends for salad dressing. I don’t know why really because I thought everyone made salad dressing in a similar manor to me. Yet, time and time again, people keep asking me how I make the dressing, and when I arrive at parties and ask if I can help, I am always asked to make salad dressing. My mom asks me to bring her jars of dressing, reminding me constantly, and my mother-in-law leaves that job for me at Passover and other family gatherings.
I make different dressings almost every time I make salad, but I’ll try to write them down more. This one was made for Mother’s Day. The ingredients were decided on by the fact that my mom (Kelly) is allergic to fresh lemon and Bonnie (Lon’s mom) can’t have anything with tannins. It’s a really simple dressing that anyone can make.
White Balsamic Roasted Garlic Dressing
- 6 cloves roasted garlic
- 1 tablespoon honey dijon mustard
- 3 tablespoons white balsamic vinegar
- 3 tablespoons extra virgin olive oil
Instructions
In a small bowl, use a fork to mash the roasted garlic. Stir in mustard and mash together. Stir in vinegar. Whisk as you drizzle in olive oil. This dressing is thicker than most vinaigrettes.
Notes: Depending on how acidic your vinegar is, you may need to add more olive oil. Also, I did not include salt and pepper here because I usually prefer to season the salad right before serving, with kosher salt and freshly ground pepper.
I’ve never used white balsamic before; is it similar in flavor to the darker stuff, or a completely different taste?
Yeah curious about the white balsamic. Seems like it’d be a little sweeter. Love all that garlic. We live for garlic!
I love garlic, this is a great idea for a dressing 🙂
Megan and Duo Dishes, to me it tastes very different. It’s lighter and not as thick, a little less sweet too. Think of it as balsamic diluted with white wine vinegar?
Does dark balsamic have a lot of tannins in it? Is that what you subbed out with white balsamic?
Interesting. I don’t think I’ve ever seen white balsamic around these parts. Then again, that isn’t much of a surprise. I’ll have to look for it.
Waw,…;what an amazing dressing!!! I love it!! love it!!! Yummie!!!
Sheng, regular balsamic has tannins but I don’t know how much. Lon’s mom can’t have regular balsamic or red wine vinegar. I always keep 15 or so vinegars around so I can make something for anyone. =)
A comment on why Jessica is known for her dressings. She’ll look in my fridge take seemingly random ingredients and wind up with an amazing dressing of the cuff. One great example is when she used a pre-made mango margarita mix (sans tequila) in a dressing. yum!