Katie’s Volcanic Balsamic Vinaigrette Dressing Recipe
With my improvements…
Frustrated by nasty store-bought salad dressing I was grumbling one night in the kitchen and my daughter said “Why don’t you just make your own? It’s just olive oil and balsamic vinegar!” She proceeded to mix up some home-made Balsamic Vinaigrette that was wonderful.
But, of course, being the mad scientist type I couldn’t leave it at that and I started experimenting with different additives until I found a spicy, tasty concoction I’m going to call “Volcanic Balsamic Vinaigrette”
Ingredients:
2 cups good olive oil
1 cup good balsamic vinegar
Extra secret additional optional ingredients:
2-3 Garlic cloves
2-3 Parsley branches
Dash of sea salt
5-6 cherry tomatoes
One whole Thai pepper! (this is what makes it pop!)
Preparation:
Put all the ingredients in the blender.
Let it run on ‘Liquefy’ setting for a few minutes.
Pour it into an empty store-bought salad dressing bottle.
Makes one bottle (4-8 servings depending on how lavish you are)
Shelf stable (for the most part) and if you refrigerate it it will separate and harden – so don’t.
Yummy on any salad, great as a marinade too.