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 lemon basil and garlic vinaigrette |
8-12 |
| This dressing is so versatile – it can be used on any salad and is also great as a marinade for chicken, and also great for pastas. I make a big batch and keep it in my fridge – it lasts about 7-10 days. PS! Try using different fresh herbs like rosemary and thyme for different flavors! |
2 cloves garlic, peeled and smashed 5-6 large basil leaves, cut into thin ribbons (we say chiffonade) 4 lemons, juiced 1 tsp salt ½ cup mild oil (mild olive oil or canola oil) |
Sprinkle salt on cutting board and begin chopping garlic. Chop until you can’t chop anymore! You want to make almost a paste. Scoop up garlic on the edge of your knife and transfer to a mixing bowl. Add basil leaves and lemon juice. Slowly whisk in oil until dressing thickens. Use or store for 7-10 days. |
| bonnie appetit Napier New Zealand email: bonmuir@yahoo.com  |