Monday, October 11, 2010


This dressing is delicious over a nicoise salad of mixed greens, tuna steak and nicoise olives. You can also serve it over fresh sliced heirloom tomatoes and fresh mozzarella salad...or experiment using your favorite vegetables.
It can be refrigerated up to 5 days, but if you are not serving it immediately, don't add the basil until you are ready to serve, about 15-30 minutes ahead, as the other ingredients will wilt the basil.
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
3 tbl chopped fresh basil
1 large garlic clove, minced
1 tbl Dijon mustard
1 tsp lemon juice
1/2 tsp honey
1/4 kosher salt
1/8 tsp fresh pepper
In a glass cup or jar with a tight lid, whisk together all the ingredients and shake to fully combine.
That's It!


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