In this basic recipe, the two Italian staples unite to create a third entity. The emulsifying process brings out the best in both, perfectly accenting your insalata and beyond.
Basic Vinaigrette
Recipe courtesy of Eataly
1/4 cup extra virgin olive oil*
1 tablespoon balsamic vinegar*
Sea salt, to taste
In a small bowl, whisk together the olive oil and vinegar with a pinch of salt.
Adjust, to taste.
Boom. Done. Toss with your next salad [2], roasted veggies, or pan-seared fish, and enjoy!
Source URL: http://newsite.iitaly.org/magazine/dining-in-out/eataly-magazine/article/basic-vinaigrette
Links
[1] http://newsite.iitaly.org/files/acetojpg
[2] http://www.eataly.com/wp/uncategorised/insalata-tricolore-vinaigrette/