Do you prefer the darker balsamico or the lighter vinegar in your vinaigrette for your home made salads ?
Perhaps you like to change things up a bit by sometimes use dark balsamico, sometimes white balsamico and then maybe sometimes white wine vinegar, apple cider vinegar or even Sherry vinegar ?
I own 5-6 different balsamicos and prefer to use the lighter ones in a vinaigrette. My thicker aged balsamico I prefer directly on pasta and seared steaks.
By the way do you own more than one extra virgin (EV) olive oil for your vinaigrette or do you only use one type for everything ?
I own 3-4 different EV olive oils and they vary quite a bit in taste.
My most expensive EV olive oil is quite peppery, bitter and very grassy and I’m not always in the mood for that in my vinaigrette, so I make sure to have at least 3-4 different EV olive oils at home at all times.
Let me hear your perspective on this highly important matter ;-)
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