So, here’s the deal. If you want to prepare a great balsamic vinegar salad dressing, you gotta start with good balsamic vinegar.  

Just like when you cook with wine. You need to choose a wine that you would enjoy drinking. Or so I’m told. Actually, I use Gallo Hearty Burgundy in most of my recipes that call for dry red wine. It’s probably because the first dish I can remember ever making that called for wine was Beef Burgundy (Boeuf à la Bourguignonne). And because it was cheap and available, I started using good old Gallo brand. And you know what, now I’m forced to search for the darn stuff! But when I find this rare commodity, I buy several bottles and store them in our wine cellar right alongside Mr. Cs more expensive bottles.  

As for white wine, I routinely use a not-too-expensive Pinot Grigio, Sauvignon, or Semillon when dry white wine is called for in a recipe. But balsamic vinegar is whole different deal.

I came late to fully appreciating the difference between an adequate balsamic vinegar, and an exceptional, full bodied balsamic vinegar. And the person I need to thank for this revelation is my sister-in-law Katie. She’s the one who clued me into the difference.

While visiting Rick and Katie in their home, Katie asked me how I made balsamic vinegar salad dressing. I felt like saying, “I’ve never really made a good balsamic dressing”, but because I’m such a renowned culinary expert (yah right!!), I offered her basically the bones for this recipe off the cuff. But because she had a truly wonderful balsamic vinegar on hand, the dressing came out truly exceptional. So much so that I had to get back to her and ask for the recipe. (You would think by my advanced age I would have it together better. But for all intents and purposes, I am often still as insecure as I was when I was 16, just with more wrinkles!) Anyway, the whole event left me realizing that there truly is a difference in balsamic vinegars. And that paying the price for an exceptional balsamic vinegar was well worth the dollars spent.

So, if you too have been using a relatively inexpensive balsamic vinegar, you might want to re-think that whole premise when quality truly makes a difference. And in a salad dressing, where balsamic vinegar is the star, a better grade really does make a difference.

So as always, keep learning (especially when you don’t have all the answers), keep trying to improve (especially when you think you have all the answers), and don’t ever kid yourself that you do have all the answers, (because believe me, you are probably as clueless as all the rest of us). And thanks Katie for your generous gift of a couple bottles of really wonderful balsamic vinegar. I have enjoyed learning how to use them, and plan to share my knowledge in the future.   

And yes, every time I think I’m special or am feeling conceited, God (or whatever) decides to fix that right away by knocking me on the side of the head until reality sinks in. And you know what, I am so glad this happens. I don’t care to ever get too full of myself. I don’t like people like that, and I don’t want to be that kind of person. So, I feel truly blessed when routinely I am reminded that I am just like everyone else. No better, no worse. Peace and love to all.

¼ c. extra virgin olive oil

3 T. good quality balsamic vinegar

2 tsp. fresh lemon juice

1 garlic clove, finally minced

¼ tsp. kosher salt

freshly ground black pepper

Shake it all together, turn yourself about. That’s what it’s all about!