Salad Greens with Balsamic Olive Oil Dressing

Introduction

Aged balsamic vinegar and extra-virgin olive oil give you a sharp, balanced dressing with almost no prep. Slowly whisking in the oil creates a light emulsion that coats the greens instead of sinking to the bottom of the bowl. Use it for a quick side salad or keep the dressing on hand for easy weekday lunches.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 4

Ingredients

• 2 tablespoons aged balsamic vinegar
• 6 tablespoons extra-virgin olive oil
• Kosher salt to taste
• Freshly-ground black pepper, to taste
• Assorted salad greens

Instructions

1. Whisk together vinegar and seasonings.
2. Slowly whisk in oil.
3. Serve over assorted salad greens.

Variations

• Swap the aged balsamic vinegar for white balsamic vinegar if you want a milder acidity and a lighter-colored dressing.
• Replace 2 tablespoons of the extra-virgin olive oil with walnut oil for a nuttier flavor that works well with bitter greens.
• Add 1 teaspoon Dijon mustard in the first whisking step if you want a thicker dressing that stays emulsified longer.
• Use arugula, baby spinach, or romaine in place of assorted salad greens to shift the texture from tender to peppery or crisp.

Tips for Success

• Whisk the kosher salt into the vinegar first so it starts dissolving before the oil goes in.
• Add the extra-virgin olive oil in a thin stream during step 2; pouring it too fast makes the dressing separate more easily.
• Taste the dressing after all the oil is incorporated, since the oil softens the vinegar and can change how much salt and pepper you need.
• Dress the assorted salad greens right before serving so the leaves stay crisp.

Storage and Reheating

Store the dressing separately in a small jar or other airtight container in the refrigerator for up to 5 days. Store washed salad greens in an airtight container lined with a paper towel in the refrigerator for up to 3 days.

Do not freeze the dressing or the greens. The dressing loses its texture after thawing, and dressed greens turn limp quickly.

No reheating is needed. If the dressing separates or firms up in the refrigerator, let it sit at room temperature for 10 to 15 minutes, then shake or whisk it again and serve cold. Once the greens are dressed, the salad is best eaten immediately.

FAQ

Can you use regular balsamic vinegar instead of aged balsamic vinegar?

Yes. Regular balsamic is usually sharper and less sweet, so the dressing will taste more acidic.

Why did the dressing separate?

That usually happens if the oil went in too quickly or the dressing sat for a while. Whisking again or shaking it in a jar brings it back together.

Can you make the dressing ahead of time?

Yes. Mix the dressing up to 5 days ahead and keep it refrigerated in a sealed jar.

What salad greens work best with this dressing?

Soft spring mix, arugula, spinach, and romaine all work well. Choose tender greens for a lighter salad or sturdier greens if you want more bite and crunch.