Balsamic Vinaigrette

Summertime in San Diego is in full swing: the ponies are at Del Mar, the sun is shining through the marine layer, and the crowds are slowly returning home as the first day of school beckons from far and wide.

The earth is still producing her bounty in the guise of fresh lettuces that range from delicate greens so pale they’re almost white, to hearty leaves that stand up to powerful dressings packed with flavor.

Recently I pulled together a dinner for friends that featured pepper-rubbed grilled flank steak, a robust Zinfandel and some of the aforementioned greens. I spied a small tub of blue cheese at the back of my fridge and knew I wanted the taste of balsamic vinegar to round out the flavor palette.

I found a recipe by Emeril Lagasse on the Food Network site for a balsamic vinaigrette that comes together quickly and easily. There’s no need to search for your whisk, simply toss the ingredients into a screw-top jar and shake away. I used the time while shaking to pretend I was burning calories. A girl can dream, right?

What You Need:
¼ cup balsamic vinegar
3 garlic cloves, minced
2 teaspoons brown sugar
½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
¾ cup good quality olive oil

What You Do:

1. Combine everything in a glass jar with a screw-top lid.
2. Screw the top on tight and shake hard until emulsified.
3. Dip a piece of lettuce in to test the taste, adjust the salt, and serve.

Adapted from a recipe by Emeril Lagasse.