I did white balsamic vinegar, and served it with micro greens.
Not exact matches
If you don't like
balsamic vinegar you can use red or
white wine vinegar instead.
You can use brown if you don't have
white balsamic.
My pantry was missing a few ingredients, so I made
do with what I had available: — Instead of arugula, I subbed baby kale and parsley from my garden — Instead of
white wine vinegar, I used tangerine
balsamic from a local artisan — Instead of sour cream (mine was growing blue hair, oops), mayo (Just to share ideas for how to compensate) Thank you for this delicious and healthy dish!
Update - I
did try the soup with some
white balsamic infused with vinegar (no cilantro).
Most grocery stores carry
white balsamic and champagne vinegar, I encourage you to choose a quality brand (in other words, don't go too cheap or your salad will suffer:)
My wife normally doesn't like pasta with such a light sauce but she gave thumbs up to this, the
white balsamic and olive really take away the bitter.
I don't use regular
balsamic much and would have used my favorite
white balsamic from Trader Joe's, but I'm out and the nearest Tj's is two states away.
Champagne Vinegar Champagne vinegar doesn't turn up in nearly as many recipes as its popular counterparts:
balsamic, red wine, and
white wine.
Lastly, to add another couple of layers of goodie - good - flavors, throw in some bone broth (or chicken stock), Dijon mustard and
white balsamic vinegar, as well as a good amount of water so the broth doesn't end up being too heavy, and bring all those lovely fragrances to a simmer over low heat.
My first choice is this
white balsamic (I also like this one) Most grocery stores carry
white balsamic and champagne vinegar, I encourage you to choose a quality brand (in other words, don't go too cheap or your salad will suffer:)
The
white balsamic dressing really gives it an added touch, and doesn't discolor it, like regular
balsamic would.