We have a salad every night to accompany our dinner. I love the endless combinations of vegetables and toppings for a salad. I am a huge fan of olive oil and lemon dressings. However, most nights we crave a light salad and the dressing often left me stumped. Over the past year, we have honed two dressings that are staples in my house. One is a balsamic vinegar based dressing that we eat about 5-6 times per week and the other is a Greek Kalamata olive dressing (stay tuned for this one!).
Balsamic Vinaigrette with Horseradish Root and Garlic
This particular Balsamic vinaigrette has a kick to it and pairs well with spinach or mixed greens. If I have arugula lettuce on hand, I prefer to use a light lemon olive oil dressing or pomegranate vinaigrette. Romaine lettuce pairs well with Greek or Caesar dressing.
A high quality balsamic vinegar is the star here. My favorite vinegar is from LowCountry Olive Oil, a locally operated and owned Charleston business. The vinegar has been aged for 18 years developing a velvet rich smoothness that is divine.
Balsamic Vinaigrette with Horseradish Root and Garlic
Equipment
- Blender
Ingredients
- 2/3 cup dark balsamic vinegar
- 1-2 cloves garlic peeled
- 1 heaping tbsp Dijon mustard
- 1-2 inches horseradish root peeled and roughly chopped
- salt and pepper to taste
Instructions
- Add all ingredients to a blender and mix until smooth.
- Taste and adjust seasonings.
- Toss with mixed greens.
