Prep 10 mins
Cook 0 mins
Fresh basil makes this dressing! This is one of those salad dressing that you just can't get tired of.
- 1⁄4 cup lemon juice
- 1⁄4 cup red wine vinegar
- 1⁄3 cup fresh basil leaf
- 2 tablespoons Dijon mustard
- 1⁄2 cup olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- Add everything except olive oil to a blender and blend while streaming in olive oil.
Love this recipe! I'm always looking for new ways to use my basil. A girl can only make pesto so much in the summer before you get tired of it. This dressing is light, refreshing and super yummy! I do agree with the other reviewers that there was too much vinegar for my liking. So the second time I made it I only put in 2Tbsp of Red Wine Vinegar but I kept the 1/4 cup of lemon juice and it was perfect. I have also added a little bit of garlic powder and that also works very nicely with this dressing.
This is so fresh! Love this for salads and even on bread! It's good on anything! Trying it to day on a trisket cracker, tomato, jack cheese with this drizzled over the top. I can't believe I did not review this sooner!
This was a wonderfully, tasty vinaigrette and I loved the basil flavor. The sour taste really needs to be balanced out with something salty, so I suggest blending in some bleu cheese or just serving it in a mixed green salad with a salty cheese like bleu. Very good overall.