Wednesday, August 24, 2016

basil vinaigrette.

Despite the fact that we are undergoing a major home renovation that is making my life incredibly stressful, I can't stop myself from cooking.  Or, as has been the case in the last couple of weeks, "assembling" food so it resembles a meal and can be labeled "Dinner".  I've gotten really good at throwing odd bits of things plus whatever is fresh at the farmers market (Tomatoes!  Corn!) onto a plate and describing it as a composed salad.  So far no one is complaining.   

The key to this whole thrown it together meal thing is adding something special to the dish. Sometimes it's fancy cheese (I'm looking at you burrata) but lately its been this basil vinaigrette.  It's the easiest thing in the world and it is so good.  Seriously, we've been putting it on anything and everything including but not limited to - heirloom tomato and feta salads, tri-tip steak, roasted red peppers, roasted eggplant, and that's just the tip of the iceberg.  It just always works and I'm thankful for that.   

Basil Vinaigrette 
Recipe from David Lebovitz 

1/2 cup (125ml) extra-virgin olive oil
1 1/2 tablespoons red or white wine vinegar
1 tablespoon water
1 small shallot (25g) peeled and sliced or 2 cloves of garlic, peeled
1 teaspoon Dijon mustard
3/4 teaspoon kosher or flaky sea salt
2 cups loosely packed (25g) fresh basil leaves

Put the olive oil, vinegar, water, shallot, mustard, and salt in a blender. Coarsely chop the basil leaves and immediately put them in the blender.

Cover the blender and mix on high-speed for 15 to 30 seconds until the vinaigrette is smooth. If the sauce is too thick for your liking, add a little more water or olive oil to thin it out.

Serving and storage: The basil vinaigrette can be used right away or will keep for a week in the refrigerator. It’s best served at room temperature.

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