Tonight was Leftovers Night, which means that dinner was a hodge-podge of different entrees from the last couple of days. In an attempt to have some part of the meal be homemade (and not just reheated), I decided that I’d make balsamic vinaigrette from scratch for the salad.
This is what I had in mind:
Fresh greens, sprinkled lightly with a flavorful blend of olive oil, balsamic vinegar, and a touch of garlic. Doesn’t that sound delightful?
I turned to my trusted cookbook, How to Cook Everything by Mark Bittman. This is the modern version of Mom’s red-and-white-checked Better Homes & Gardens cookbook (remember this?) and it hasn’t done me wrong yet.
What I ended up with didn’t look anything like what I had pictured. In fact, it looked several shades ickier than I had imagined.
Remember that I am the mom of a young baby. You can just ponder that a minute.
I tasted a bit on a lettuce leaf, and it wasn’t bad, but I just couldn’t get past the look of it.
So! Balsamic vinaigrette is completely out of the question. Anybody have a different homemade salad dressing recipe they could share? Tell me in the comments!Want to print? At the bottom of every article there is a button that looks like a green leaf. When you scroll over it, it says "Print with PrintFriendly." Click this to print all or part of an article.