To create a harmonious dressing based on balsamic vinegar and extra virgin olive oil, ideal for flavouring salads and fresh vegetables, it is advisable to respect the proportion of 1 part balsamic vinegar and 3 parts oil.
Unlike wine vinegar, which has a more decisive and acidic taste, balsamic vinegar is characterised by a more intense flavour. sweeter, softer and more aromatic, with notes reminiscent of fruit and caramel. For this reason, it's not necessary to dilute it with too much oil: a ratio of 1:3 is sufficient to achieve a perfect balance, where the oil enhances the balsamic's roundness without overpowering its fragrance.
In practice, for each spoonful of balsamic vinegar you need to use approximately 3 tablespoons of extra virgin olive oil. For optimal results, it is recommended to emulsify the two ingredients Mix them vigorously with a fork, in a small jar with a lid or in a shaker: this way the oil and vinegar combine, creating a smooth and homogeneous sauce, ready to pour over the salad.
The dressing prepared in this way will give the vegetables a balanced sweet-sour note, enhanced by the softness of extra virgin olive oil, making even the simplest salads refined and appetizing.
