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There are two ways to create this brilliant, vibrantly sweet dressing. It is your choice, depending on your preference and kitchen equipment to create this either raw or cooked. A half pound beet is rather small, but is still a few servings. This is a great dressing to double and keep in your fridge for a week or so.
Almost candied, pan-roasted cauliflower & onions are simply coated with a glaze of balsamic vinegar to create an addictive side dish.
Balsamic drizzled on strawberries is a heavenly gourmet treat especially on top spinach, tossed with asparagus and creamy goat cheese. Sweeten the balsamic dressing as much as you like to your personal taste. Because the asparagus is left raw, select the thinnest you can find. If you can only find thick asparagus or prefer it cooked through, steam it until tender.
Keep this lovely balsamic dressing on hand for several weeks instead of buying store vinaigrette’s loaded with dyes and chemicals. Balsamic vinegars can vary in sweetness. Choose the best one you can afford and then plan to adjust the sweetness as needed.
This simple lemon dressing is a staple in our home whenever lemons are abundant. The method of pressing the garlic into the salad bowl was taught to my mother by a French family friend and it adds the perfect essence of garlic. It will thicken slightly if you whisk in the olive oil slowly while whisking to emulsify it. If that all feels like too much work, mince up the garlic and place all of the ingredients in a jar and shake into goodness.
