Food & Wine (June 2009)
We've made it to the final round of our trio of summer salads.
Following the light, citrusy Honey-Lemon Dressing and the rich Creamy Feta Vinaigrette, this Basil Vinaigrette sounded ideal!
Of the three of these salads, this is probably the most traditional -- simple mixed greens from our CSA and cherry tomatoes, which we slathered in olive oil and roasted for 40 minutes to help bring out their flavor. But the deep, zesty Basil Vinaigrette really takes it to a whole other level. The olive oil, Champagne vinegar and red and black pepper are standard enough. But the full cup of fresh basil leaves really makes this dressing special. It's almost like a light pesto sauce (indeed, Food & Wine suggests other servings for this dressing, like grilled fish, chicken or lamb, which would be delicious!). So maybe this Basil Vinaigrette isn't the most outre or adventuresome dressing out there. But its bold, spicy, deep flavors make for a knockout salad! It turned out to be the perfect way to finish our little tour of summer salads. Give this vinaigrette a shot and let us know what you think! Basil Vinaigrette (This Photo: Food & Wine) TOTAL TIME: 5 MINS SERVINGS: Makes 1/3 cup Ingredients * 1 small garlic clove * 1 cup packed basil leaves, coarsely chopped * 1/4 cup extra-virgin olive oil * 1 1/2 tablespoons Champagne vinegar * Pinch of crushed red pepper * Salt and freshly ground black pepper Directions In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper. Notes Great With Heirloom tomato salad, pasta salad, panzanella salad and grilled fish, chicken or lamb.
Food & Wine (June 2009)
