Simple Balsamic Garlic & Herb Tableside Dressing
A completely effortless green salad preparation. Because the herbs, garlic aromatics, and rich vinegar are pre-blended directly into the oil base, seasoning the dry leaves first ensures a flawless restaurant-style emulsion without any setup clutter.
Ingredients
- ✔ 5 to 6 cups fresh salad greens (crisp Italian blend, butter lettuce, or mixed baby greens)
- ✔ 3 to 4 tbsp Martha Stewart’s Balsamic Garlic and Herb Infused Extra Virgin Olive Oil
- ✔ 1/2 tsp flaky sea salt or kosher salt
- ✔ 1/4 tsp freshly cracked black pepper
- ✔ Optional: Halved cherry tomatoes, sliced cucumbers, or shaved Parmesan cheese
Instructions
- Dry the Greens: Wash salad greens thoroughly and run through a salad spinner until completely, bone-dry. (Any residual surface moisture on the leaves will repel the infused oil dressing).
- Season the Leaves First: Place the dry greens and any desired toppings into a large wooden or ceramic serving bowl. Before adding any oil, sprinkle the salt and freshly cracked black pepper directly onto the dry leaves.
- Integrate the Blend: Shake your bottle of Balsamic Garlic and Herb Infused Olive Oil vigorously for 10 seconds to ensure the blended vinegar, garlic solids, and sedimented herbs are fully distributed before pouring.
- Pour the Oil: Drizzle 3 to 4 tablespoons of the shaken oil directly over the seasoned greens in a slow, sweeping zigzag motion across the bowl.
- Toss and Serve: Using salad tongs, lift and gently toss the greens from the bottom up for 15 to 20 seconds. Ensure the dark balsamic streaks and herbs are evenly distributed, giving every leaf a glossy, aromatic sheen. Serve immediately.