Basil Vinaigrette - A wonderful salad dressing packed full of herby basil goodness. Use on everything from salads, to roasted veggies, and even grilled meats.
Hi-de-hooo my foodie friends! I am coming to you from sunny HOT Western Washington, where we all are pretty sure we are going to melt before this heat wave is done! 90+ degrees, 85 (or more) in my house because of course nobody here has AC. I mean when your summer is, on average, 24 days, really? Why bother. Then a summer like this comes, everyone hits Home Depot, and 100+air conditioners are gone in a matter of minutes! It was like the Cabbage Patch Dolls rush in the 80's (I am sure a lot of you have no idea what that was), or the crazy stuff that happens when a new version of X-Box comes out. People pushing, shoving, holy cow you would think it was the apocalypse or something. Which of course it isn't because I have not seen one zombie.
Us? Nope, we are toughing it out with our one little stand fan (all the fans were sold out too...oops). We have been leaving all of the windows open at night, which freaks me out because I am from San Diego and you never left your downstairs windows open over night....ever! This morning I got up and the heater had kicked on because it was 65 degrees in the house, but you just have to ride it out. Once afternoon hits you are verrrrrrrrrrrrry happy you got the house down to 65 degrees!
What in the heck does that have to do with this salad dressing? Well, besides the fact that it lets me whine to you a little bit, it is on the blog because I have not wanted to "cook" anything in what seems like forever! If it can't be grilled, or heated up in the microwave, it ain't happenin' in this casa! So I splurged a bit on a box of dry aged beef steaks, ribeyes and New York Strips, a TON of chicken, and some pork shoulder and ribs. I figured we would give that Smoker and grill quite the workout.
Side note - I didn't think I liked New York Strips, but these? WOWZERS! Me likey dry aged beef!!
Anywho, my new found love for pricey beef aside, I knew this dressing would be great for some simple side salads to go with all of our carnivorous creations. I like a salad dressing with a ton of flavor, so this one packs quite the basil punch. If you are not sure that you want the full Monty of basilness, I would give this a try with just 1 cup of basil to start with, then add more little by little to get to your taste level. But if you are like me, a huge basil freak, toss that green goodness into the food processor and blend up a heavenly dressing that goes great with everything from mixed green, to spinach, and grilled veggies! You could even be like me and drizzle it on your steaks. I told ya I love basil!!
1 year ago - Lemony Broccoli Slaw
2 years ago - Sloppy Joses with Avocado Cream
3 years ago - Crab Salad Sandwiches
A wonderful salad dressing pack full of herby basil goodness. Use on everything from salads, to roasted veggies, and even grilled meats.
- 2 teaspoons Dijon mustard
- 1 shallot, chopped
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 2 cups basil leaves
- 1/4 cup white wine vinegar
- 3/4 cup good olive oil (you want a high quality fruity one)
- Place the salt, sugar, mustard, shallot and basil in a food processor. Pulse several times to combine. Scrape the sides, add the vinegar, and pulse again.
- While the food processor is running, slowly pour in the olive oil. It may sputter a little out of the open cap, so hold your hand over it to minimize splashing.
- Scrape the sides down again, cover and purée everything for 1-2 minutes. Taste and adjust seasonings if necessary.
- Store in an air tight container in the fridge for up to a week.
Total time: 10 mins.
Tags: shallot, basil, salad dressing
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