Tangy Vinaigrette Dressing
Oil - Use a good quality olive, canola, or grapeseed oil. Since you'll be spicing it up yourself, start with a relatively neutral tasting oil.
Vinegar - There are many different vinegars on the market- balsamic, red wine, sherry- all will fit well into your dressing. The standard ratio is 1 part vinegar to 3 parts oil.
The Balance - Sweet will balance out the acid. Orange juice is a nice addition because it adds a sweet component while providing a citrus twist. If using a citrus component, avoid mixing in aluminum bowls- the acid may react, developing a metallic taste in the dressing.
- 1 cup oil
- 1/3 cup vinegar
- 1 Tbs. Orange juice
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 Tbs. Chopped Fresh Basil 'Round Midnight'
- 1 Tbs. Chopped Fresh Cilantro 'Calypso'
- 2 Cloves garlic- crushed
Combine all ingredients in a blender and pulse until well combined, or combine all into a glass jar with a tight fitting lid and shake well. Let the flavors emulsify for 30 to 60 minutes at room temperature. If preferred, chill before serving. Store in the refrigerator.