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Monday, February 8, 2010

Creamy Basil Vinaigrette

If you like basil you will love this vinaigrette.  This dressing you will not find in any grocery store, I've looked!  I first had a dressing like this in Amsterdam.  On Saturday's we would walk to the open market called Noordermarkt Organic Farmers Market where we bought our vegetables and fruits, my favorites were the tomatoes, mozzarella, and the best goat cheese ever.  We sure miss our  Saturday shopping in Amsterdam.  After the market we would head over to our favorite bread store called Crust & Crumbs.  They had fabulous breads and this is where I found the dressing.  So I experimented with the ingredients listed on the bottle and came up with this recipe.  It is very close except they used raw eggs in theirs and I used store bought mayonaisse.  I like short-cuts and I am not to fond of raw eggs!  Every time I make this dressing it takes me back to the fun times living in Amsterdam, Netherlands.





The Players!


Put all the players into the blender except the oil and the basil.


Now give it a whirl! While whirling start adding the oil very slowly so it will come together nicely.  


Add in the basil and blend until smooth.


Pour it into an air tight container like this Kerr jar.  Store in the refrigerator for at least one week.


Look how green and creamy, yum!


Arrange you greens with a thick slice of a beef steak tomato and slice of buffalo mozzarella.  Drizzle with the Creamy Basil Vinaigrette and fresh ground pepper.

Happy Eating!


The Recipe:
Creamy Basil Vinaigrette

1 cup loosely packed fresh basil leaves
2 tablespoons of white wine vinegar or white balsamic vinegar
¾ teaspoon kosher salt
¼ teaspoon fresh ground pepper
1 cup of good quality mayonnaise
6 tablespoons extra-virgin olive oil

Put first four ingredients in the blender or food processor.  Blend until combined.  Then start adding the olive oil drizzling in slowly.  Add in the basil slowly still mixing in the oil until all basil and oil are combined.  Store in an air tight container and put into the refrigerator.  Keeps for at least one week.

I love this strong tasting basil vinaigrette. It can be used as a salad dressing or my favorite is to make an Insalata Caprese and use this instead of the chiffonade of basil, olive oil and balsamic vinegar. 

Insalata Caprese is a tomato mozzarella salad.



3 comments:

katerina said...

Yum! Look at that vibrant colour!

Sue said...

I was looking for a creamy basil vinaigrette and came across your blog--looks delicious! I'm going to try it. Thanks.

Anonymous said...

I've made the twice in less than week!! everyone loves it! The first time it was kind of last minute (I'm part of a salad club and was looking for something other than the regular balsamic/olive oil dressing that I had been making) and I didn't have enough basil leaves, but what I did have was some basil paste that I had picked up! the second time it was a request and I was out of mayonnaise (from the 1st time!) so I used sour cream instead, a bit more of a tang but still yum!! Thank you so much for sharing!!

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