This week has been pretty beautiful. The sun has been shining and the temperatures have dipped enough that you might have to reach for that light cardigan you have stuffed into your bag. September makes me take stock. Did I do everything I wanted to do this summer? I haven’t gone camping or ridden the ferry…yet, but I’m still hopeful because September can bring on adventure. However, this summer I did try something new – the basil vinaigrette from the Rebar Cookbook which is a vibrant green and lush dressing that has legions of fans.
At the time I was swimming in summer squash, green beans and purple potatoes from our CSA and was having friends over for lunch to help me eat it all (my husband was still away on his bike trip). I sliced and blanched the squash, trimmed and blanched the green beans and par-boiled and then roasted the potatoes. From the farmer’s market, I had picked up a huge bunch of basil so big that I could clutch it with both hands and feel almost dainty in comparison. It was like a bridal bouquet for the very lucky. When you’ve got that much basil on hand, I’m imploring you to make this vinaigrette before the late summer completely disappears. The basil needs this and so do you.
I pulled out my trusty blender (though I’m sure if you’ve got a food processor that would work too) and got to work. Garlic, honey, lemon juice and lots and lots of basil. Want to make this vegan? Sub in agave syrup for the honey. Easy! There’s also a lot of oil in this dressing, but don’t worry because this recipe makes a lot – enough that you can pass some off to friends if it comes to that (but it probably won’t). It keeps for a week in the fridge and you can pour it on anything – big fat heirloom tomatoes would be ideal. But hurry, September is fleeting!
elsewhere: At Poppytalk I carbo load with a linguine, summer squash and sun gold tomato pasta dish. It’s simple and tasty. And at ReadyMade, I write about muffins & provide plenty of healthy baking inspiration. And if you haven’t yet voted for my mushroom empanadas, I’d love it if you can! Voting ends today at Tastespotting.
(adapted from the Rebar Cookbook)
2 cloves garlic, chopped
1 1/2 T dijon mustard
1 T honey (or sub in agave syrup for a vegan vinaigrette)
2 T lemon juice
2 T cider vinegar
1 T balsamic vinegar
1 1/2 ounces fresh basil leaves
1/2 t kosher salt
1 1/2 t cracked black pepper
1 c olive oil
Add everything into a blender except the oil and give it a good whirl. Slowly add the oil in a slow stream until the dressing is creamy. Taste and re-season if necessary. Keeps in the fridge for a week.