Are the basic dressing for salads and vegetables. They are very easy to make and some can keep in the fridge at least one week. Use a jar with a tight-fitting lid, a blender or whisk in a small bowl: whatever it is more convenient for you.
SERVES: 8
PREP TIME: 15 min
READY TIME: 15 min
CALORIES: 40 (per serving)
⇓ You may also listen to the recipe by pressing the play button below.
INGREDIENTS
- 20 fresh basil leaves
- 4 small garlic cloves
- 21/2 tbsp white wine vinegar (or rice vinegar)
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 freshly ground black pepper
- 6 tbsp extra virgin olive oil
INSTRUCTIONS
1 Cook the garlic in the olive oil for about 12 minutes, the first 2 minutes on high heat, then down to low).
2 Remove from the heat and add 15 basil leaves; let stand for at least 30 minutes. Remove the leaves and garlic and use the oil as for any vinaigrette.
3 Garnish with remaining, finely chopped, basil leaves.
NUTRITION FACTS
Calories: 40 Kcal
Fat: 4g
Sodium: 165mg
Carbs: 1g
Protein: 0g
VARIATION
White Salad Sauce
- 6 tbsp extra-virgin olive oil
- 2 tbsp Dijon mustard
- 1/2 t salt
- 1/4 teaspoon freshly ground black pepper
- 2 tbsp white wine vinegar or rice vinegar
- 1 tbsp honey
1 Mix in the blender or whisk together the mustard, salt, pepper, honey and vinegar and then slowly add the oil until you get a creamy consistency.
2 Taste and adjust if needed. A light creamy sauce to enjoy over pale colored lettuce leaves and vegetables: iceberg, romaine, cucumbers and/ or white cabbage.