Make Ahead

Salad Dressing

July 13, 2009
7 Ratings
Photo by Julia Gartland
  • Serves 1 cup
Test Kitchen Notes

We love the fact that this dressing can be made in just a few minutes and also contains a couple of surprises: the additions of both golden (or white) balsamic vinegar and Worcestershire sauce. (Why didn't we think of that last one?) But what thrills us the most is Leslie's suggestion to just throw everything in a jar and shake. It's an easy way to emulsify the ingredients, and storing leftovers is a snap. We added 1/4 teaspoon of Worcestershire, as the "drops" from our bottle seemed quite small. The dressing benefits from some sitting time, which simultaneously intensifies and rounds out the flavors. - A&M —The Editors

What You'll Need
  • 3/4 cup extra virgin olive oil
  • 4 teaspoons balsamic vinegar (regular)
  • 2 tablespoons golden balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove
  • freshly ground pepper
  • 4 drops Worcestershire sauce
  1. Place mustard and the garlic clove, which has been lightly crushed with the side of a knife, in a bowl or glass jar.
  2. Add the olive oil, the two balsamic vinegars, Worcestershire sauce, and ground pepper (to taste) and mix well (or shake, if in a jar).
  3. Taste for seasoning and add more of any of the ingredients to get the right balance.
  4. Do not refrigerate.
Contest Entries

See what other Food52ers are saying.

  • Jenna Gagel
    Jenna Gagel
  • Sid Lyons
    Sid Lyons
  • Mark Campidonica
    Mark Campidonica
  • Pattiji
  • Madame Sel
    Madame Sel

18 Reviews

What can I use in it's place, if I don't have golden balsamic ? I know I won't have time to get to the store....thanks in advance đŸ¦‹
Jenna G. May 10, 2019
This is my go-to dressing. Fabulous and flavourful, it elevates any salad from bland to bam! I'm currently loving it with spinach and fresh strawberries, but I use it every season with great success.
I couldn't find golden balsamic so I use white.
Glozano December 11, 2014
Been using this dressing for over a year, and every time I have guests, they ask me for the ingredients...very simple to make. I keep it in the fridge for several days
Sid L. July 29, 2014
This was pretty good, but I still prefer oil, balsamic vinegar, and garlic over this.
Jacquelynn C. August 10, 2013
What type of lettuce and garnishes/toppings do you use with this recipe?
kathy July 14, 2013
Golden Balsamic vinegar is not the same as white balsamic vinegar!! two totally different flavors, and golden is so awesome a mild and almost sweet flavor.. I use this for just about all my homemade salad's even potato salad's!!Expensive but so worth the cost because it bring's it's own flavor !! No comparison to white or cider vinegar!! Spectrum is the only brand I purchase.. You won't be disappointed at all!!
dianajburgess June 15, 2013
my two twin boys love this salad dresssing and now will eat any type of salad with the amazing dressing
Mark C. December 30, 2012
I think the comment "Do not refrigerate" refers to letting the dressing age at room temperature for a couple hours before use. You probably should refrigerate it after that if you plan not to use it up that day. The vinegar will act as a preservative, regardless. Best to make as much as you need for one salad, however.
Pattiji February 19, 2011
MadameSel, I also just make a smaller amount - fresh for every salad. Blend it all with a wire whisk right in the bottom of your salad bowl until it's emulsified. Add greens, toss, and serve!
Madame S. February 14, 2011
How long does it last unrefrigerated and don't you have to worry about botulism?
fulmar February 19, 2011
This is also my long-time technique for making salad dressing. I do refrigerate the unused dressing and have not found that this presents a problem, so long as I don't try to use it straight from the refrigerator. Bring it to room temperature before using. You can avoid the refrigeration issue from the get-go by making a smaller portion of dressing, sized to the salad you will be serving. This is what I usually do.
rayva February 13, 2011
Wow, this is exactly my technique, in a jar with smashed garlic clove, dijon mustard, olive oil and a changing array of acidity. I love brown rice vinegar with a splash of ume plum vinegar, also lemon juice mixed with sherry or other vinegars, and sometimes straight balsamic.
Pattiji January 30, 2011
How long will it last unrefrigerated?
sexyLAMBCHOPx January 21, 2011
Is golden the same as white vinegar or is there an actual "golden" variety? I love using mason jars to make and store home-made salad dressings - less mess & fuss and inspires me to make my own more often. Can't wait to try this one!
RecipeSoup February 6, 2011
Yes, there actually is such a thing as white balsamic vinegar, and my favorite is the one sold at Trader Joe's under their house label. Not only does it make excellent salad dressings, the price is right too! It has a smooth, mellow flavor that brings out the goodness in salad greens and I use it in nearly all my salad dressings.
Foodie! January 26, 2010
I'm always looking for new dressing recipes. I will be trying this one out tonight!
tatiana131 September 25, 2009
I actually made this tonight, and it's quite delicious. I don't know if it's the end all of dressings for me, but it's a great base. For me, I added a hint of apple cider vinegar, a tiny whole crushed clove of garlic, and a tsp of salt.
Nancy J. August 6, 2009
I am a BIG fan of Leslie's cooking and Steve's garden bounty! I can't wait to try this dressing.