Soy and Balsamic Vinaigrette

Here is a good vinaigrette dressing. It comes from The Good Cook, by Anne Willan, published by Stewart, Tabori and Chang.

This is a dressing for tart greens such as spinach or arugula and for salads containing cooked root vegetables, such as potatoes and celery root.

Soy and Balsamic Vinaigrette
makes 2/3 cup

2 tablespoons balsamic vinegar

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

1 finely chopped garlic clove

6 tablespoons walnut or hazelnut oil

In a small bowl, whisk the vinegars, soy sauce, and garlic. Gradually whisk in the oil in a steady stream so the dressing emulsifies and thickens slightly. Taste and adjust the seasonings.

A Few Tips for Making and Using Good Vinaigrettes

So as not to overwhelm salad greens, use only a little dressing (1/4 cup dressing for 6 cups (about ½ pound) of greens. Use a gentle dressing for salad greens.

Vinaigrettes make a good marinade for vegetables to be grilled.

Taste the Vinaigrette twice, once when it is made, and a second time after it is mixed with the salad. Adjust the seasonings if needed.