It’s a gray day on the northwest coast. Let’s brighten it up!
You’re gonna want to share this Bright Basil Vinaigrette because it’s seriously good, easy to make and can be used for a variety of quick, impressive dishes.
Garlic…in wild abandon proportions….makes it deliciously sharp, honey sweetens and Dijon mustard lends some zing.
Seriously……share this because with all that garlic your breath is gonna be kickin’ it ninja style after you eat this.
Garlic is supposed to ward off vampires or something, right? Eat this and you can go Buffy on some fools.
I’ll add posts with recipes that use this Bright Basil Vinaigrette. In the meantime toss a few tablespoons with pasta. Slather it on a sandwich. Serve it up on toasted slices of crusty baguette. It is somewhat thick and can work as a sauce for chicken, fish or whatever gets you going.
And, of course, it works on salads.
Here’s one of my favorites.
Feta cheese makes this baby spinach salad sublimely salty, mandarin orange slices keep it sweet and roasted almonds add crunch.
Easy and pretty.
This salty, sweet spinach salad practically goes steady with Bright Basil Vinaigrette.
They’re definitely going to the prom together.
This dressing is gonna wake your mouth up! Ready?
Your food processor or blender will be your hard working sous chef.
The wonders you can do with this dressing will whir your mind zone.
Cook’s notes…..This is a thick dressing not a drizzling dressing so try putting a few tablespoons in the bottom of whatever bowl you’re using, add your salad ingredients and toss to coat.
Bright Basil Vinaigrette
quantity: enough for 4-6 servings
prep to finish: 15 minutes
- 1 T. Dijon mustard
- 1 T. honey
- 2 T. freshly squeezed lemon juice
- 1/2 T. balsamic vinegar
- 1/2 t. kosher salt
- 1 t. freshly ground pepper
- 3 – 5 cloves of garlic, roughly chopped, 5 cloves is vampire slayer level garlic
- 3 cups basil leaves, rinsed and stemmed
- 2/3 cup extra virgin olive oil
In a small bowl combine the Dijon mustard, honey, lemon juice, balsamic vinegar, salt and pepper. Give it a quick whisk with a fork. Set aside.
Roughly chop the garlic cloves and throw them in a food processor or blender.
Add the basil leaves and give it a whir.
Add the mustard, honey, lemon, etc…..mixture. Whir.
Add the olive oil in a slow, steady stream……whirring all the while. Keep on mixing for a minute or two until your dressing looks silky.
Keeps for one week in the fridge.