Monday, January 11, 2010

The Plated Dressing

Last week I had met some friends for a potluck lunch. Along with a few other things I had volunteered to take along a salad. The main reason for offering to bring along a salad was the hope that I'd venture to make something other than my usual basil dressing. Unfortunately the days leading up to the potluck were rather hectic and I ended up taking along my same boring dressing.

As I was getting ready to get a picture of the dressing my daughter asked if she could plate the dressing for me! (Clearly too much food tv). Talk about an offer one can't refuse.
So here is her handiwork:

Basil Dressing

The proportions are a mere guideline.
1 cup basil leaves, packed
¼ cup olive oil
¼ white balsamic vinegar
4 large garlic cloves
¼ tsp (or more) red pepper flakes
¼ tsp (or more) crushed pepper
Salt, to taste
pinch of sugar (not optional)
water, if you want to thin the dressing

With the food processor motor running drop in the garlic cloves.
When they are roughly chopped, slowly pour in the oil and then the vinegar.
Add the rest of the ingredients and mix well.

This dressing stays well in the fridge for up to 10 days, more if you freeze it.

Variations/ Additions
Too many!
Here are some of my favourite:

  • sauteed onions.
  • nuts always welcome! Any kind as long as they are lightly toasted.
  • zest of one lemon.
  • one tbsp peanut butter.

Boring it may be to me (only because I make it too often), it's versatility cannot be denied.
We've enjoyed it with just about everything: salad, pasta, sandwiches, parathas, you get the drift.
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