Prep 5 mins
Cook 0 mins
Try this over a salad of fresh fruits and greens.
- 1⁄4 cup fresh basil, chopped
- 1⁄4 cup raspberry vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 3⁄4 cup olive oil
- Process first 6 ingredients in a blender until smooth.
- With blender running, gradually add oil in a slow, steady stream.
- Process until smooth.
I used my handheld immersion blender to make this, so it was easy. I didn't have Dijon so I omitted it, and instead of fresh basil I used this stuff I found at the store - it measures like fresh basil, but it comes in a tube that you keep refrigerated. The dressing turned out great - just tangy enough and very fresh. I used it on a salad with spring greens, strawberries, mandarin oranges and walnuts. It did make a lot of dressing, so hopefully it keeps well.
Very tasty and different dressing. The basil and raspberry vinegar gave it an assertive, fresh taste and we really liked it over a simple salad of mixed greens, toasted walnuts and shaved parmesan.