When I was newly married, I worked in the kitchen of a small cafe as a second job during the touristy summer season. I loved my job, loved going to work everyday. There were four of us back there. The dishwasher, me (the prep chef), the sous chef and THE chef.
It was a pretty informal job. My boss man, THE chef, was a retired pianist, a Juilliard graduate, who on occasion and on a whim would grab a lyre to pluck out medieval tunes to entertain his guests. This part of his nature made him understanding that I could have gone to art school and also love cooking food. I found out a few years ago, that unfortunately, the cafe was defunct.
One of the cool things about working in a professional kitchen was learning different flavor profiles that I had never been exposed to before. I also started to understand that fat didn’t have to be present to make something taste good. The following recipe is not an exact version, but an approximated version, scaled down to a reasonable size, of my favorite salad dressing from those days of listening to classical music LOUD in the back of a hot little kitchen while chop, chop, chopping my life away. Technically, it is not a true vinaigrette, in that it doesn’t have an oil component, but that also makes it less caloric. It is so simple and so flavorful, it is a must try.
Basil Balsamic Vinaigrette
¼ cup Basil, Chopped
1/3 cup Brown Sugar
1 cup Balsamic Vinegar
2 Garlic cloves, minced
Mix all ingredients together in a small bowl.