Today’s column in the SheSays section of The Forum features our recipes for Caprese Salad and Insalata Italiana. We will post the entire column here on the blog later this week, but in the meantime here is the recipe for the Red Wine Vinaigrette, which is the dressing for the Insalata Italiana. This recipe was featured in our June 5th column, and did not run again in this week’s published column.
Makes: 12 ounces
9 oz. extra virgin olive oil
3 oz. red wine vinegar
For a great vinaigrette, the magic ratio of oil to vinegar is 3:1. At home, we use a 12 oz. plastic squirt bottle to store our Red Wine Vinaigrette. Just pour the oil and vinegar into the bottle, then shake well, squeeze and serve– SO easy!
You can store it at room temperature for up to two-three months, and use it alone or as a base for other vinaigrettes whenever you want. Do not add salt and pepper to the bottle – add seasoning only as you use it (to a salad, dressing, vegetables, etc. )