Last weekend when my husband and I weeded our garden and put up some extra netting for our Armenian cucumbers, I was so happy to see that the lettuce and radishes were ready to be picked as well as the basil, parsley and rosemary. Being able to walk into my back yard to grab fresh basil and to whip up my favorite salad dressing, basil vinaigrette, is so much fun! I’m cooking for seven people, so believe me when I say that I strike out with some recipes, but this one is a winner and you will love the versatility as you can dress your favorite lettuce, toss it on oven-roasted veggies or use it in a cold pasta salad that is filled with fresh veggies, your favorite noodles, your meat of choice and black olives. I make Basil Vinaigrette year-round, opting for dried basil in the fall and winter as it’s cheaper to use dried than buying fresh in the store. This recipe is equally delicious with dried basil. If you don’t have space for a garden you can plant herbs in a pot and enjoy them all summer long. It’s amazing how much basil one plant can produce and that you can use in a multitude of ways. I love having this Basil Vinaigrette recipe ready to go in my fridge as it transforms basic salads into a palate-pleasing dish. Make up a batch and try it for yourself. Let us know how you like this recipe.
Julie Remer, RDN, LD, CDE
Registered & Licensed Dietitian, Certified Diabetes Educator