Basil!! Finally! The first inklings of summer have arrived. This recipe is good on everything ~ white beans, pasta, salads, fish, and spooned over fresh cheese are just a few ideas. Use it now, but also remember it when the eggplant, tomatoes, and summer squash arrive!
1/2 cup extra virgin olive oil
1 1/2 tablespoons red or white wine vinegar
1 tablespoon water
1 small shallot or one onion from your box, peeled and sliced
1 teaspoon dijon mustard
3/4 teaspoon kosher or flaky sea salt (I like Maldon)
2 cups loosely packed fresh basil leaves
Put the olive oil, vinegar, water, shallot or onion, mustard and salt in the blender. Coarsely chop the basil leaves and put them immediately into the blender. Mix on high for 15 - 30 seconds until the vinaigrette is smooth. If it is too thick for you, add a bit more water or olive oil. You can use it right away or it will keep for a week in the fridge!
Recipe from www.davidlebovitz.com