Basil Vinaigrette
Jul. 28th, 2018 07:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaBasil Vinaigrette
https://www.foodandwine.com/recipes/basil-vinaigrette
Ingredients
1 small garlic clove
1 cup packed basil leaves, coarsely chopped
1/4 cup extra-virgin olive oil
1 1/2 tablespoons Champagne vinegar or Red wine vinegar
Pinch of crushed red pepper
Salt and freshly ground black pepper
Preparation
1. In a food processor, pulse the garlic until chopped.
2. Add the basil and pulse until finely chopped.
3. Add the oil, vinegar and crushed red pepper and process until smooth.
4. Season with salt and pepper.
Basil Vinaigrette Dressing
https://www.allrecipes.com/recipe/87544/basil-vinaigrette-dressing/print/?recipeType=Recipe&servings=12&isMetric=false
"Easy to make vinaigrette dressing especially good with summer salads."
Ingredients
1 cup olive oil
1/3 cup apple cider vinegar
1/4 cup honey
3 tablespoons chopped fresh basil
2 cloves garlic, minced
Directions
In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic.
Pour over or toss with your favorite salad to serve.
Fresh Basil Vinaigrette Recipe
https://www.thespruceeats.com/fresh-basil-vinaigrette-2217067
Fresh basil and just a bit of garlic are whirled into a simple fresh basil vinaigrette in this easy recipe. It's perfect on tomatoes, summer salad greens, or grilled meats, and is a no-brainer way to use an extra haul of basil from the farmers market or a prolific garden.
Ingredients
2 cups basil leaves (about 1 large bunch)
1 small clove garlic
1/4 cup white wine vinegar (or champagne vinegar)
1/2 cup extra virgin olive oil
dash sea salt (to taste)
dash pepper (to taste)
Preparation
1. Rinse the basil leaves and pat them thoroughly dry.
2. Peel and mince the garlic.
3. Put the garlic and vinegar in a blender or food processor. Whirl until the garlic is thoroughly pureed into the vinegar.
4. Tear the basil leaves into pieces as you add them to the blender. Whirl to puree them into the vinegar.
With the blade whirling, slowly drizzle in the olive oil until you have a smooth (and shockingly bright green!) dressing.
5. Add salt and pepper to taste.
(Professional tip: when tasting a dressing or sauce, put it on a small bit of the thing you're going to put it on, like a lettuce leaf, to taste it to get a better sense of how it will taste when served.)
Use relatively immediately. The green of the basil will start to fade on any part of the dressing that sees air.
Limit this by covering the surface of the dressing with plastic wrap placed directly on the surface (of parchment paper on the surface, with plastic wrap on the outside).
To make it ahead without worrying about fading basil
simply blanch the basil first:
1. Bring a pot of water to a boil.
2. While it comes to a boil, prepare a bowl of ice water.
3. Add plenty of salt to the pot and dip the basil leaves in the water for about 15 seconds.
4. Drain the basil and quickly transfer it to the ice water.
5. Let it cool completely, lift out of the ice water, and squeeze any excess water out of it. Oddly enough, this process will help the basil stay much more green than it would otherwise.
:max_bytes(150000):strip_icc():format(webp)/BasilVinaigrette-5929d5fd3df78cbe7e78eadc.jpg)
https://www.foodandwine.com/recipes/basil-vinaigrette
Ingredients
1 small garlic clove
1 cup packed basil leaves, coarsely chopped
1/4 cup extra-virgin olive oil
1 1/2 tablespoons Champagne vinegar or Red wine vinegar
Pinch of crushed red pepper
Salt and freshly ground black pepper
Preparation
1. In a food processor, pulse the garlic until chopped.
2. Add the basil and pulse until finely chopped.
3. Add the oil, vinegar and crushed red pepper and process until smooth.
4. Season with salt and pepper.
Basil Vinaigrette Dressing
https://www.allrecipes.com/recipe/87544/basil-vinaigrette-dressing/print/?recipeType=Recipe&servings=12&isMetric=false
"Easy to make vinaigrette dressing especially good with summer salads."
Ingredients
1 cup olive oil
1/3 cup apple cider vinegar
1/4 cup honey
3 tablespoons chopped fresh basil
2 cloves garlic, minced
Directions
In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic.
Pour over or toss with your favorite salad to serve.
Fresh Basil Vinaigrette Recipe
https://www.thespruceeats.com/fresh-basil-vinaigrette-2217067
Fresh basil and just a bit of garlic are whirled into a simple fresh basil vinaigrette in this easy recipe. It's perfect on tomatoes, summer salad greens, or grilled meats, and is a no-brainer way to use an extra haul of basil from the farmers market or a prolific garden.
Ingredients
2 cups basil leaves (about 1 large bunch)
1 small clove garlic
1/4 cup white wine vinegar (or champagne vinegar)
1/2 cup extra virgin olive oil
dash sea salt (to taste)
dash pepper (to taste)
Preparation
1. Rinse the basil leaves and pat them thoroughly dry.
2. Peel and mince the garlic.
3. Put the garlic and vinegar in a blender or food processor. Whirl until the garlic is thoroughly pureed into the vinegar.
4. Tear the basil leaves into pieces as you add them to the blender. Whirl to puree them into the vinegar.
With the blade whirling, slowly drizzle in the olive oil until you have a smooth (and shockingly bright green!) dressing.
5. Add salt and pepper to taste.
(Professional tip: when tasting a dressing or sauce, put it on a small bit of the thing you're going to put it on, like a lettuce leaf, to taste it to get a better sense of how it will taste when served.)
Use relatively immediately. The green of the basil will start to fade on any part of the dressing that sees air.
Limit this by covering the surface of the dressing with plastic wrap placed directly on the surface (of parchment paper on the surface, with plastic wrap on the outside).
To make it ahead without worrying about fading basil
simply blanch the basil first:
1. Bring a pot of water to a boil.
2. While it comes to a boil, prepare a bowl of ice water.
3. Add plenty of salt to the pot and dip the basil leaves in the water for about 15 seconds.
4. Drain the basil and quickly transfer it to the ice water.
5. Let it cool completely, lift out of the ice water, and squeeze any excess water out of it. Oddly enough, this process will help the basil stay much more green than it would otherwise.
