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Great versatile
vinaigrette...
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2 small |
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cloves
garlic |
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½ tsp |
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salt |
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¾ cup |
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fresh basil
leaves, loosely packed |
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¼ cup |
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extra-virgin
olive oil |
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¼ cup |
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canola oil |
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1/8 cup |
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red wine
vinegar |
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2 tsp |
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Dijon
mustard |
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¼ tsp |
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freshly
ground black pepper |
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1 |
Put the salt and
garlic in a food processor or blender and pulse to chop
and combine. |
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2 |
Now add the
remainder of the ingredients and continue pulsing until
the basil is minced and the vinaigrette is well
combined. |
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Yield: 1 cup vinaigrette |
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Cooking Tips |
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*Graet over beefsteak
tomatoes or steamed asparagus, as well as tossed with fresh
greens. You can also us it to marinate chicken and fish. |
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Recipe Source |
| The
Black Dog Summer on the Vineyard Cookbook |