My understanding is that you should use your best quality olive oil and honey for salads, but only mid-range quality vinegar. Is this correct?
The highest quality balsamic vinegar is aged 25+ years and costs US$200+ for a small bottle, but this is an apertif savored by itself alone or on vanilla ice cream, etc. The next lower tier is a gourmet ingredient that tops a good cut of beef or seafood. You are supposed to use only the lowest tier of "real" balsamic vinegar on salads because the sophistication of the taste will be lost when you mix it into dressing. Is this right?
(In contrast, you should use your lowest quality olive oil for cooking because heat will change the characteristics and you only waste the taste of that first day harvest.)
My lockdown comfort food has been a simple salad of:
- kale and cherry tomatoes
- Castillo de Canena first day harvest Arbequina olive oil from Spain
- Villa Grimelli "Aged" (at least 3 years) balsamic vinegar from Italy or Emilio Lustau sherry or Pedro Ximenez vinegar from Spain
- Elixir Jarrah Flower honey from Australia
- herbs to taste, usually a sprinkle of black pepper and a generous pour of sage and thyme
Interested to understand if I should use lower quality ingredients such as vinegar because they are a waste in salad.
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