I just have a minute this morning. I’m running out the door and on my way to Northern Thailand for work for a couple days. Before I go though I wanted to share this dressing that I am declaring the official salad dressing of summer in the Inquiring Chef household. Sweet Basil Vinaigrette will be making repeat appearances.
We signed back up for our CSA (Community Supported Agriculture) which means that every Tuesday we’re getting a box chock full of fresh produce. I’m glad to be getting it again since those boxes of unexpected ingredients force us to try new things and get creative. Especially with salads. This week when I opened the box, I could smell the basil right away. Tucked inside was a bunch of Italian basil as big as my head.
We can get excellent basil here, but it’s most often Thai sweet basil. Thai sweet basil tastes a bit more tart and citrusy than the Italian variety. I wanted to make those sweet Italian basil leaves last and last. So I put them in a vinaigrette, and drizzled it over everything we ate all weekend long. I’m going to share my favorite way we used it when I get back later this week (a hint though – it involves another bottle of kalamata olives that made it home intact this time).
In the meantime, if you can get your hands on a bunch of Italian sweet basil this is a great way to use it. Sweet and fresh tasting, it imparts just the right amount of summery basil to anything it touches. Have a good week friends! See you in a few days.
- 20 leaves fresh basil
- ½ small shallot, chopped
- ¼ cup white wine vinegar
- Juice from ½ lemon
- 2 Tablespoons honey
- ½ teaspoon sea salt
- ½ teaspoon fresh cracked black pepper
- ½ cup extra virgin olive oil
- Combine all of the ingredients except for the olive oil in a food processor and pulse until finely chopped. With the food processor running, add the olive oil in a steady stream and blend until smooth. Refrigerate until ready to use, up to three days.