Toasted sesame oil adds an unmistakable flavor to dishes and is usually reserved for recipes with an Asian flare. 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
1. Place olive oil, balsamic vinegar, sesame oil, garlic, sugar, salt, and pepper in a small jar and cover with a tight-fitting lid. Shake, taste and adjust seasoning.
2. Serve immediately on baby salad greens or place in the fridge.
- This dressing can be made ahead of time and stored in the fridge, or out of the fridge if you omit the garlic. When using it from the fridge, take it out a few minutes before you need it, as the olive oil solidifies when cold and will need a few minutes to melt.
- Sesame oil is very strong; a little goes a long way. Always add less to begin with, then taste and adjust.
- No need to mince a clove of garlic for this recipe. Just peel the clove, then place it on your cutting board and crack it open with the flat side of your knife.
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)