After our middle daughter, Talia, was diagnosed with severe food allergies at a very young age, I experimented with a variety of marinade and salad dressing recipes. Most of the store bought, bottled varieties had some kind of allergen, not allowed as part of her diet. Although, thankfully, she has outgrown her allergies we still put to use some of the great recipes we stumbled upon through those years. This salad dressing is one of them! It is one of my favorite dressings to put over a salad or use as a marinade. We have been enjoying it as the first course of our Christmas dinner for years!
The original version of this recipe is from The Whole Foods Allergy Cookbook by Cybele Pascal. In her book, she calls the recipe, "My Favorite Dressing," which I think is a simple, perfectly stated and most accurate title!
Prep Ahead Plan: Blend all of the ingredients in a magic bullet or blender up to 48 hours ahead of time! It keeps in the refrigerator for about a week but it definitely won't last that long.
Basil Vinaigrette
2 small garlic cloves, minced or crushed
20 fresh basil leaves
4 t dijon mustard
2 T honey
4 T vinegar (rice vinegar or cider vinegar work well)
4 T balsamic vinegar
1 cup olive oil
Directions:
1. Blend garlic, basil, mustard and honey until it forms a paste.
2. Blend in both vinegars and then the olive oil.
3. Serve in a pretty decanter or toss over greens*.
*This also tastes amazing served over some fresh mozzarella and tomatoes!
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