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Need good balsamic dressing recommendation

h
helou Feb 19, 2013 09:58 AM

The Purim seudah is really starting to weigh heavily on my mind. Any suggestions for a balsamic salad dressing? I'd love to just buy one that's readily available in stores, but I'm open to a recipe I can make myself in the Good Seasons cruet if I can make it in advance.

  1. m
    merkat Feb 19, 2013 02:00 PM

    Using Good Seasons cruet.... fill to "V" line with a good quality balsamic vinegar. Next add soy sauce or tamari to the "W" line. Top off with a general purpose extra virgin olive oil to the "O" line. Add the following spices to taste: fresh or dried thyme, garlic powder, salt and fresh ground black pepper. Shake vigorously (with your hand firmly over the plastic top). Keeps well in the cupboard, although it might separate -- just re-shake immediately before pouring.

    This dressing tastes especially good in combination with plain white goat cheese crumbled over your favorite leaf salad. I have also used it as a marinade for grilled portobellos, and over sliced grilled chicken breast.

    EDIT: Not sure soy sauce is kosher. Maybe use a substitute?

    6 Replies
    1. re: merkat
      h
      helou Feb 19, 2013 02:18 PM

      Thank you for the detailed instructions! This seems like something I can do with ingredients I have available in my kitchen all the time.

      Kosher certified soy sauce is widely available and used. This will be easy.

      1. re: helou
        m
        merkat Feb 19, 2013 02:27 PM

        Glad I could help :-) This is one of my all-time favorite dressings. Do taste before adding salt, you might not need it.

        1. re: merkat
          h
          helou Feb 19, 2013 02:38 PM

          I was about to write back. It seems like the soy sauce will be salty enough without adding additional salt. Thanks again.

          1. re: helou
            c
            cheesecake17 Feb 20, 2013 06:34 PM

            I'm going to try this! However, I don't have a good seasons cruet. Any ideas on the measurements?

            Helou,
            I made a vegan creamy fig balsamic vinaigrette recently. Even my balsamic-hating husband liked it!

            1. re: cheesecake17
              h
              helou Feb 21, 2013 07:43 AM

              Here's what I've done for you, because it was an opportunity to waste some time instead of the costume sewing, shopping and cooking I have to do. I measure out the cruet amounts. These are as close as I could get.
              Vinegar: 50 cc - slightly less than1/4 cup.
              Water: 35 cc - 2 Tbs. + 1 tsp.
              Oil: 165 cc - about 2/3 cup

              I'd like to add that I never use that much oil, and I fool around with the water:vinegar ratio depending on the dressing I'm making. I haven't used the actual Good Seasons mix in years. I just find the cruet convenient for mixing.

              Now, in return, would you give me the creamy fig balsamic vinagrette dressing?

              1. re: helou
                c
                cheesecake17 Feb 22, 2013 10:57 AM

                Thank you!

                I had two cruets- one broke, the other had its plastic top take a spin in the dishwasher...

                The recipe for the fig dressing is from "I Am Grateful" p 45
                10 dried black mission figs (soaked)
                1/3 c balsamic vinegar
                1 cup olive oil
                1/2 tsp finely minced jalepeno
                1 tsp salt
                1/4 tsp blk pepper
                1 tsp lemon juice

                Soak figs: combine figs and 1 c warm water in a measuring cup. Let sit for 2 hours, reserve water.

                Make dressing: combine all ingredients in blender and blend until thick and creamy, adding in reserved fig liquid.

                Notes- I added in several more figs and used less oil

    2. k
      KailuaGirl Feb 19, 2013 12:00 PM

      If you're going to go the storebought route, I recommend Consorzio's Raspberry Balsamic Vinegar Dressing. It's delicious! Unfortunately I've moved and am having a difficult time finding it on this island.

      1 Reply
      1. re: KailuaGirl
        h
        helou Feb 19, 2013 12:45 PM

        Thanks. It's so nice of you to suggest it However, I've done a quick internet search, and it doesn't seem like this salad dressing has Kosher certification. I think you may not have realized that this is a board for kosher food, which has all sorts of restrictions.
        I'm guessing from your name that you live in Hawaii. I envy you from my desk here in cold wet New Jersey.

      2. z
        Zehava Feb 19, 2013 11:49 AM

        I have a great balsamic dressing recipe, I use it all of the time.

        Olive oil, balsamic vinegar, sea salt, fresh ground pepper, about 5 frozen garlic cubes and 4 frozen basil cubes. It has no sugar and is great on any type of salad.

        2 Replies
        1. re: Zehava
          h
          helou Feb 19, 2013 12:37 PM

          Certainly sounds good, but what I'm trying to avoid for this Purim, is adding more ingredients to my already too long shopping list. I don't have/use the frozen cubes. Maybe after Pesach I'll try it.

          1. re: helou
            z
            Zehava Feb 19, 2013 12:52 PM

            If you frequent Trader Joe, they sell them there for 1.99/package about half the price of any Kosher store for the exact same brand. I also keep a bunch in my freezer.

        2. d
          DeisCane Feb 19, 2013 10:20 AM

          Do not buy balsamic vinaigrette.

          It is so easy to make your own.

          EVOO
          Balsamic vinegar
          Dijon mustard
          Sugar
          Salt
          Pepper

          3 Replies
          1. re: DeisCane
            h
            helou Feb 19, 2013 10:23 AM

            OK. How much mustard, sugar?

            1. re: helou
              d
              DeisCane Feb 19, 2013 10:32 AM

              How much dressing are you making?

              For dijon, I usually use 1 tsp for a smaller salad (2-3 people) and 1 TBSP for a bigger one (5-6 people). Sugar is 1-2 TBSP for the smaller one and 3-4 TBSP for the bigger.

              It's all to taste though.

              1. re: DeisCane
                h
                helou Feb 19, 2013 12:35 PM

                This certainly seems do-able. Thank you.

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