vegan - Shallot and Basil Vinaigrette

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Shallot and Basil Vinaigrette

 

Recipe By :Thomas DeBaggio & Susan Belsinger

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large shallot -- minced

1/2 cup packed basil leaves -- chopped

1/2 cup extra-virgin olive oil -- (about)

2 tablespoons balsamic vinegar -- (about)

1 teaspoon Dijon-style mustard

Salt and freshly ground pepper

 

Good on green salads of spinach, tender lettuces, bitter greens, arugula, and

watercress, this dressing is also tasty on warm potato or bean salad. It serves

as a sauce for grilled vegetables or fish. The vinaigrette will keep, tightly

covered in a jar, for five days in the refrigerator.

 

MAKES ABOUT 3/4 CUP (180 ML)

 

Combine the shallot, basil, oil, vinegar, mustard, salt, and pepper in a

blender. Blend until smooth. Taste for salt, pepper, oil, and vinegar. Add a bit

more oil and vinegar if you prefer a thinner consistency. Remove from the

refrigerator about 15 to 20 minutes before serving.

 

 

 

Source:

" BASIL, An Herb Lover's Guide "

Copyright:

" 1996 Thomas DeBaggio and Susan Belsinger "

 

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Per Serving (excluding unknown items): 970 Calories; 108g Fat (98.2% calories

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

64mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0