Monday, July 26, 2010



Hey, y'all. I'm an on-again-off-again participant in my friend LISA'S blog called Tempt My Tummy Tuesday.

It's this groovy little blog in which many people link up to share some recipes, product reviews and questions. As I was absent from the blogging world for so long, I didn't post any recipes. BUT NOW I'M BACK! :)

There is this little Greek place that DH and I have eaten at several times now. They have a great Caprese salad with a DEEEVINE Basil vinaigrette. So.... I learned how to make it. It is super easy, as any vinaigrette.

Before I share the recipe, let me just talk a bit about salad dressings. MAKE. YOUR. OWN.

I shouldn't have to say more, but I will.

They are loaded with sugar and chemicals and overall yuck. And they are really SO easy to make.

The basics of a vinaigrette are: oil, vinegar and aromatics. Sometimes, if you want it to look a little creamier, you can add something to emulsify the oil and vinegar.

Generally, the oil to vinegar ratio is 2:1 which means 2 parts oil for 1 part vinegar.

While a basic white vinegar and vegetable oil can make an acceptable vinaigrette, you can really shake things up by using different vinegars.

I like making my vinaigrette with olive oil, but if you need a dressing with a lighter taste, use vegetable oil.

The vinegars I generally use are: apple cider, balsamic, red wine, champagne, rice and raspberry. Balsamic is my current favorite which tends to have more of a sweet taste to it.

Aromatics: garlic, herbs, and spices.

ALWAYS a pinch of salt and pepper. (I use kosher salt and fresh cracked black pepper.)

Emulsifiers: you can use an egg yolk, but I prefer mustard... I love a Dijon or a whole grain... depending on the flavors I'm using.

OK.... how do you make it? You blend your seasonings/aromatics, emulsifier (if using) and vinegar. While whisking, slowly drizzle in your oil. Store it in a glass container, covered, in the refrigerator for up to a week.

NOW for the recipe:

Basil Vinaigrette:

wow... I guess I don't really have to write a whole lot as you already have the basics.

Basically, I took a bunch of basil (I don't know how much.... a good handful) and pulsed it in my processor. I added some garlic, vinegar, salt and pepper. Then, balsamic vinegar.

It has a beautiful green color and is SO so tasty.



Alea Milham said...

I have to harvest a lot of basil this week and didn't feel like drying it, so I think quite a bit will find its way into vinagraitte. Thanks for sharing!

Brenda said...

This is good with a few nuts thrown into the food processor as well. Cashews are particularly delicious.

the country cook said...

That sounds really good! I am generally lazy - I just mix together some vinegar and oil and immediately mix into my salad. Someday I'll have to go all the way and make a full vinaigrette. -