Super Simple Basil Vinaigrette

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I tried a variation of this vinaigrette about five times before settling on this final recipe. Things I love about it: 1. It doesn’t thicken up like crazy in the fridge, so it’s a perfect dressing to make on the weekend and have throughout the week 2. It’s made with just a small handful of ingredients, and many of them are probably already in your pantry 3. The basil flavor shines and comes through, but in a balanced way.

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Super Simple Basil Vinaigrette

Makes 1 1/2 cups
Servings 1.5 cups

Ingredients

  • 3 tablespoons (1.5 ounces) champagne vinegar (I have done this with red wine or rice vinegar; it changes the flavor slightly but if you’re in a pinch it will work)
  • 6-8 tablespoons 3-4 ounces extra virgin olive oil *Why the range? It all depends if you like your dressing more tart/vinegar-y or more oily. If you aren’t sure, 7 tablespoons is a good place to start. Taste and then see. P.S. Don’t taste with a spoon- dip in a piece of lettuce and taste it.
  • 2 cups lightly packed basil (~ 2 ounces basil leaves, which is usually about 2 bunches)
  • 1/2 shallot roughly chopped
  • 1/2 teaspoon sea salt
  • 1/4 cup water

Instructions

  • Place all ingredients in a blender. Blend until completely smooth.
  • . Store in fridge for up to 8 or so days. While i haven’t had issues with this thickening up in the fridge, if you find it does, you can add in a touch more oil and let it sit out for about 10 minutes before using.

Notes

Now that you have this great dressing, what should you have it with? Here are two of my favorite combos with the dressing:
Peach, Blueberry, & Arugula Salad: A refreshing and interesting twist of ingredients here.
Tomato, Cucumber, Pepper, & Lettuce Salad: A more traditional take on a salad; basil pairs well with all these veggies. Add in some cheese or pine nuts for a kick.
Arugula & Freshly Shaved Parmesan: Super simple side salad for any dinner. Minimal prep. Luckily this dressing is bold enough you can get anyway with almost no ingredients in this salad.

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