Olive oil and balsamic vinegar bread dip

Name: Olive oil and balsamic vinegar bread dip
Prep time: 5 min
Total time: 5 min
Ingredients: 23 tsp Balsamic vinegar; ½ cup Extra virgin olive oil; 2 Fresh basil (optional); 1 pinch Salt and pepper to taste

By: Angélique Wilson

AuthorAngélique Wilson

Balsamic Vinegar Dressing is possibly the simplest of all salad dressings, a well loved classic.Lasts for 3 to 4 weeks in a mason jar. Serve with fresh Italian bread.

[cooked-sharing]

Yields1 Serving

Prep Time5 mins

23 tsp Balsamic vinegar

½ cup Extra virgin olive oil

2 Fresh basil (optional)

1 pinch Salt and pepper to taste

In a pretty shallow bowl or plate, pour the olive oil then drizzle the balsamic vinegar dressing around and across the pool of olive oil.
Garnish with fresh basil leaves and season, if desired.

Start a 10 Minute timer.

CategoryLight Bites

Ingredients

23 tsp Balsamic vinegar

½ cup Extra virgin olive oil

2 Fresh basil (optional)

1 pinch Salt and pepper to taste

Directions

In a pretty shallow bowl or plate, pour the olive oil then drizzle the balsamic vinegar dressing around and across the pool of olive oil.
Garnish with fresh basil leaves and season, if desired.

Olive oil and balsamic vinegar bread dip

Ingredients Directions

Write Review

Papeda- Indian StyleBy Jyothi Sri PappuPapeda an ancient Indonesian porridge prepared with Saboodana as major ingredient is good for woman's health and lactating women. Today am going to share a similar recipe which also exists in Southern India till now from ancient days which is also summer friendly and very good hydrating porridge.

TURMERIC, THYME & TOMATO WITH RED ONION VEGAN QUICHEBy David FergusonA show stopper of a quiche and a nutritional powerhouse

Thai Green Tofu CurryBy David FergusonFresh, light and fragrant this curry is super easy to make from scratch and the addition of tofu provides plenty of protein. It is much easier than you think to make up your own Thai curry paste – everything is placed in a nutri bullet and processed until smooth. The paste can be made ahead and kept in the fridge for 3-4 days. It can also be frozen in ice cubes so you could make up a batch ready for creating delicious curries in a hurry. Adding chlorella at the end of cooking gives the soup a wonderful deep vibrant green colour.