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.
ENJOY!
2 comments:
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!
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. - www.delightfulcountrycookin.com
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