Cook’s notes: The original version was broadcast on the Splendid Table program (link). Designer Isaac Mizrahi gave an entertaining interview, but his recipe just calls for herbs. As host Lynne Rossetto Kasper pointed out, you could use any combination of herbs and vinegar. The suggestion to combine balsamic with rosemary comes from several sources.
More importantly, this is an amazing balsamic vinaigrette that you can make fresh right before dinner. It’s so good, we were tempted to sip it. The 2:1 ratio of oil to vinegar was terrific (a lot of dressings call for 3 parts of oil). This recipe is going to be in heavy rotation at our house.
Makes 2 servings (about 4 Tablespoons total).
1 clove garlic
2 Tablespoons extra-virgin olive oil
1 Tablespoon balsamic vinegar
1 teaspoon spicy brown mustard
1/8 teaspoon each salt and black pepper
3/8 teaspoon dried rosemary
Optional: 1/16 teaspoon sugar
Prepare garlic with the “press and rest” method: run the garlic clove through a garlic press and let it sit for 10 minutes.
Combine all ingredients in a small container with a tight-fitting lid. Shake vigorously until well-mixed. Taste and add sugar for balance if needed.