Recipes: Salads

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Basil Vinaigrette


Thanks to Chef Keith Snow for this versatile vinaigrette recipe.

This is a delicious and refreshing summer vinaigrette. Use Fresh Basil – grown in your garden is best. Use this vinaigrette not only on salads, also on tomatoes, chicken, and other grilled items.

Ingredients:

  • 1/2 small shallot, sliced roughly
  • 1 small garlic clove
  • 1 1/2 cup fresh basil leaves
  • 1 Tbsp. Dijon mustard I use Maille
  • 3 Tbsp. red wine vinegar
  • 9 Tbsp. pure olive oil
  • Salt & pepper to taste

Directions:

  1. Peel and coarsely chop the shallot and garlic.
  2. Add all ingredients into a mason jar and blend with an immersion blender until creamy.
  3. A blender could be used in the absence of an immersion blender.
  4. Add more vinegar if the mixture is too thick.

Chef’s Note: A blender could be used in the absence of an immersion blender. Add more vinegar or even cold water if the mixture is too thick. Other optional additions are Parmesan cheese or Romano cheese.

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