Prep 10 mins
Cook 0 mins
Says Chef Eliot Barton of Mangia Mangia restaurant in Key West, "This is the only dressing available at Mangia Mangia." He recommends using high quality vinegars and olive oils and adds, "The little bit of water reduces acidity but retains the fine flavor of the vinegar. Inexpensive vinegars are already too diluted. Look for vinegars in the range of 6 % acidity." From "The Florida Keys Cookbook"
- 118.29 ml red wine vinegar
- 59.14 ml balsamic vinegar
- 29.58 ml water
- 3.69 ml dried oregano
- 3.69 ml dried basil
- 1.23 ml fresh coarse ground black pepper
- 11.09 ml finely minced garlic
- 118.29 ml extra virgin olive oil
- 118.29 ml pure olive oil
- mixed baby greens
- UP TO 3 DAYS AHEAD:.
- Place vinegars, water, oregano, basil, pepper and garlic in a large glass jar.
- Shake to mix well.
- Slowly add olive oils, stirring constantly to mix well.
- Refrigerate until needed - bring to room temperature before serving and shake to mix.
- TO SERVE:.
- Place desired amount of mixed baby greens in a large bowl.
- Add dressing to coat and toss to mix well.
- You can use this tangy dressing on any mixed green salad. The recipe makes enough dressing for several occasions.
- Try drizzling the vinaigrette on steamed asparagus or toss with julienne zucchini.
I am happy I used the suggestion of quality oils and vinegars. This was so easy to throw together and is going into rotation. I loved that it tastes so fresh. My son (4yr) asked for extra and that is always a plus. Next time I will try on grilled veggies. Made for ZWT 5.