Here are some tips to ensure your dressing shines: Quality matters. Using high-quality ingredients will significantly impact the flavor. Look for extra virgin olive oil and aged balsamic vinegar for the best results. Aim for the perfect balance. The classic vinaigrette ratio is 3 parts oil to 1 part vinegar. Extra Virgin Olive Oil is the base of the dressing. Use the best extra virgin olive oil you can find. I prefer the Kirkland Organic Olive Oil from Costco. Salt is the best way to bring out all the flavors of the balsamic olive oil dressing. Black Pepper gives it just a little spicy kick. White Sugar is optional. It adds a touch of sweetness and Olive Oil. Make sure you use a good quality extra-virgin olive oil. Some cheaper oils might have some bitterness and have a bad aftertaste. Lemon. Always use fresh lemons for juice and zest. They will provide a lighter and more vibrant flavor. Taste test. Always taste the dressing before adding it to the salad. Adjust oven rack to middle position and preheat oven to 375°F (190°C). In a small bowl, combine 3 tablespoons (45ml) olive oil with minced garlic and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. 1 tbsp. plus 2 teaspoons fresh lemon juice; 1 tsp. finely grated lemon zest; 1 tbsp. honey; 1/2 tsp. chopped thyme; 1/4 c. extra-virgin olive oil; kosher salt and freshly ground pepper 1/3 cup extra virgin olive oil. 1/4 cup lemon juice. 2 – 3 garlic cloves, minced. 1 tablespoon anchovy paste. 1 tablespoon Dijon mustard. 1/2 teaspoon salt. 1/4 teaspoon pepper. Cook Mode Prevent your screen from going dark. If you have some preserved lemons on hand, take 1/4 of one, rinse off the pulp, and mince the peel. Whisk all ingredients together in a small bowl or put them in a jar and shake to blend. Taste and adjust salt and pepper to taste. If the dressing is too zingy for you, feel free to add more olive oil to soften the flavor. Special Equipment. A small jar with a lid. In the jar, combine the salt and lemon juice. Cover with the lid and shake to blend. Add the oil and shake once more. Taste for seasoning. The dressing Salad Dressing: Combine one part balsamic vinegar with three parts olive oil, and add a pinch of salt and pepper. Mix well and use as a salad dressing. Marinade: Combine equal parts olive oil and balsamic vinegar, along with minced garlic, salt, and pepper. Use this marinade to flavor meats, such as chicken or steak. Whisk together the mustard, vinegar, honey and olive oil until thoroughly combined. The mixture will start to thicken and appear creamy. Season with salt and pepper, to taste. (Add additional herbs, if desired.) Serve immediately or store in an airtight container for up to 3 days at room temperature. Hn3mbs.