VCE--Saffron Vinaigrette with Basil

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* Exported from MasterCook *

 

Saffron Vinaigrette with Basil

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons fresh lemon juice

2 teaspoons snipped chives

1/2 teaspoon grated or minced orange zest

salt & freshly milled pepper

1/2 cup extra virgin olive oil

1 pinch saffron threads

2 tablespoons snipped or torn basil leaves

 

In a bowl, combine the lemon juice, chives, orange zest, 1/4 teaspoon salt, and

a few grinds of pepper. Warm 2 tablespoons of the oil right over the heat in a

small measuring cup, crumble the saffron threads in it, and let stand for a few

minutes. Add this oil to the dressing and whisk in the remaining oil. Add the

basil just before using.

 

Yield:

" 1/2 cup "

 

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Per Serving (excluding unknown items): 966 Calories; 108g Fat (98.3% calories

from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 21 1/2 Fat.

 

NOTES : For a saffron lover, this dressing will become a favorite. Use it with

summer vegetables -- roasted peppers and potatoes, grilled zucchini, tomato

salads, or grilled fennel. Or add finely diced tomatoes to the dressing and

spoon it over grilled or roasted eggplant.

Nutr. Assoc. : 0 0 0 0 0 0 0