Thanksgiving Recipe: Cuizoo’s Famous Balsamic Vinaigrette

SaladNo one really wants to think about a green vegetable on their Thanksgiving table — unless it is green beans smothered in cream of mushroom soup with fried onions on top. But, come on, that doesn’t qualify as a vegetable.  You know I’m right on that.

The green vegetable is simply cast aside because the other food on the table is so compelling.  And my feeling is that I can have a vegetable any other day of the year.  But my husband doesn’t agree with that idea — he thinks that a table filled with turkey, potatoes, stuffing, bread, and gravy could use a little salad. And he is probably right.  Adding a nice big salad to the mix is a welcome addition, especially when the dressing is light and cuts through the richness of the rest of the table.

This is one of my most requested recipes — which always strikes me as very odd because it is the most simple vinaigrette you can make. And whenever I try to give someone the recipe, I never have any idea about amounts because I always mix it in the same bowl and add the ingredients until “they look right.”   This is the dressing that made my friend Kevin actually like salad after a lifetime of salad hating.

There are two keys to making it right… good quality olive oil and good quality balsamic vinegar.  And if you have to choose one, pick a decent olive oil and spend a little extra on the vinegar because a bad balsamic vinegar makes a bad vinaigrette.  And when you consider that you only use about an ounce for an entire salad, a large bottle lasts for quite some time and is much more cost effective than buying most bottled salad dressing.  It’s yet another win-win-win … more reasonable, tastes better, and better for you because you control the ingredients (As you will notice, I don’t add any Potassium Sorbate or Sulfiting Agents to mine…).

And it takes all of one minute to make.

Cuizoo’s “Famous” Balsamic Vinaigrette (enough for one large salad)

3/8 cup olive oil
1/8 cup balsamic vinegar
1 garlic clove, chopped finely
1/8 tsp fine sea salt
Freshly ground pepper to taste

Chop garlic clove finely and place in small bowl.  Add oil, vinegar, salt, and pepper and whisk well with a fork or wire whisk — until it is emulsified.  If not using dressing immediately, re-whisk before pouring over greens.

As a Thanksgiving treat, we’ve established a partnership with, Cuizoo. Cuizoo is a local food and photography blog by Kristin Camplese. For the rest of the week (and maybe in the future) The Bloomsburg Daily will be featuring recipes to help round out your table. The goal of Cuizoo is to get parents back in the kitchen and to do so in a way that makes families develop an appreciation for real food. Creative marketing has led us to believe that families don’t have time to cook, that we need processed food to provide short cuts, that cooking from scratch is hard, and that kids don’t eat vegetables. They tell us we are so busy that we don’t even have time to squeeze a lemon (so wouldn’t you rather buy some Real Lemon lemon juice-esque product?) and we are so incapable in the kitchen that we cannot make a ham sandwich for our child’s lunch (so wouldn’t you rather buy a Lunchable?). Each recipe we feature here has been carefully selected to help make your Thanksgiving even more delicious than it usually is.

Photo credit, Chris Dlugosz.

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