best ever oil & balsamic dip
Seriously, does it get any better? If I was on an island and had to pick what to eat for the rest of my days, bread, olive oil and wine would go unchallenged. The island holiday would be all of that plus chocolate. All I need is a slice of artisan bread, a glass of red wine and this divine dipping sauce. It is lovely in its presentation, flavor and versatility. Use as a dip for artisan bread or raw fresh veggies, on sandwiches instead of your usual condiments or as a dressing for mixed greens, mozzarella and pasta salad.
Easily one of my favorite add-ons or quick fixes for any meal, my kids love it and can make it themselves. Admittedly, I don't measure a lot on this one beyond the 'few gluggs of oil' and 'few splashes of vinegar'; it teaches my kids independence and confidence in the kitchen when they splice this dip into a unified concoction.
Best Ever Oil & Balsamic 1/3 cup olive oil (3 good gluggs) 2 T balsamic vinegar (2 good splashes) 2-3 cloves crushed/minced garlic Pinch of red pepper flakes 2-3 T flat leaf parsley, cut in chiffonade (or basil)
On a small plate combine ingredients, or pour into a jar or glass in advance, then dump onto plate when ready to serve. I use parsley by placing a stack of leaves between my fingers then cutting them with a scissors into a chiffonade. Cut right over plate or jar and drop in. No need to mix or shake this combination, just let it artistically weave its way around the plate (you might shake it in the jar if using as a dressing for greens or pasta salad).
For pasta salad cook shaped pasta according to package directions (make whatever amount you need for serving; assembled pasta salad will keep in fridge for a few days). Add your favorite veggies (blanched/steamed and cooled broccoli, asparagus or lightly sautÃ©ed zucchini) and toss with dressing. Sometimes this dressing is all it takes to spruce up a pile of small pearl tomatoes and mini mozzarella balls, topped with a basil chiffonade.