Basil Vinaigrette
Basil!! Â Finally! Â The first inklings of summer have arrived. Â This recipe is good on everything ~ white beans, pasta, salads, fish, and spooned over fresh cheese are just a few ideas. Â Use it now, but also remember it when the eggplant, tomatoes, and summer squash arrive!
—Jenna Muller
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. Â Coarsely chop the basil leaves and put them immediately into the blender. Â Mix on high for 15 - 30 seconds until the vinaigrette is smooth. Â If it is too thick for you, add a bit more water or olive oil. Â You can use it right away or it will keep for a week in the fridge!
Recipe from www.davidlebovitz.com