Basil Vinaigrette

1. 1

   Bring a pot of water to a rolling boil. Blanch basil for about 20 seconds until vibrant green, then run under cold water to stop cooking.

2. 2

   Squeeze excess water from basil leaves. Add to a high power blender, like a vitamix, with the vinegar, mustard, salt and pepper. Start the blender and stream in the oil. Blitz until you have a vibrant green dressing, and there are no discernable pieces of basil in the mixture. A regular blender should work fine too, just make sure the oil is well emulsified and the mixture is uniform.

3. 3

   Spoon over salad greens or steamed or grilled vegetables. The dressing is best if used right away. It will still taste good the next day, but the color may turn.

* Per serving · 4 servings · Values may vary.

No additional tips available.