Toasted sesame oil adds an unmistakable flavor to dishes and is usually reserved for recipes with an Asian flair. However, recently I’ve discovered that if you add a small amount to a balsamic vinaigrette, you won’t be disappointed. It creates a delicious subtle nuttiness.
The key to making a well-balanced vinaigrette is getting the right balance of oil and vinegar, which can change depending on what’s being dressed and the strength of the vinegar. When making a balsamic dressing for baby salad greens, I like a vinaigrette that tastes balanced, rather than acidic. I usually use a 2–1 or 3–1 oil to vinegar ratio, but you can adjust based on your preference.
Balsamic Vinaigrette With a Twist
Serves 2 to 3- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon toasted sesame oil
- 1 garlic clove, peeled and crushed
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
