Prep 15 mins
Cook 0 mins
From Rebar Cookbook, this is a very versatile vinaigrette that can be used on salads, as a marinade for grilled vegetables, or drizzled on a sandwich of artichokes, fresh tomato, lettuce, spanish onion, and fontina cheese on crusty italian bread - yum! For a vegan version, substitute maple syrup for the honey.
- 2 garlic cloves, minced
- 1 1⁄2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1⁄4 cup red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 1⁄2 ounces fresh basil leaves (approx 1 cup chopped leaves)
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons cracked pepper
- 1 cup olive oil
- Combine all of the ingredients, except oil, in a food processor and blend. Slowly add olive oil in a slow, thin, stream, until creamy.
- Season to taste and serve, or refrigerate up to 3 days.
Quite good! I added a little less salt (that's just me) and a little less oil, cuz I like to emphasize tang. And a touch less honey because I am devoid of the sweet touth, apparently. This is GREAT. Made for Veg'n Swap January 11, and ready to make again!
Fabulous! Why is there so many dressing on store shelves? With recipes like this one so fresh, vibrant, no weird additives added! Controlling your own sodium! Make this and you won`t be disappointed. I sure wasn`t! Good healthy delish eats here! Thanks!
DH is big on Italian dressing but I like to mix things up plus my basil plant is out of control...more like a basil bush! Anyway he really enjoyed this - creamy, tangy, and an interesting color!! We used maple syrup and it worked great! Thanks for a keeper Katzen!! Made for Veg*n Swap 28!!