Awhile ago, I ran across a basil vinaigrette salad dressing recipe on the Graff family website. I made it, loved it, and bookmarked it! So how sad was I when I had a glut of basil the other day and went to the link I bookmarked, only to discover that the site is not up any longer??? I tried my best to find an alternative recipe (from Food & Wine magazine, even!), only to find that the recipe was a poor version of what I remembered. So, I put on my detective hat and tracked down the owner of the website via Who Is and emailed the contact name they had for the website, crossing my fingers that the email address was still valid!
So how excited was I when it was not only valid, but got a response from Victoria Gray with the salad dressing, which she writes comes from the Rebar: Modern Food Cookbook. The dressing is delicious (assuming you like basil), although slightly concerning in its bright green, gloopy appearance. Give it a try!
Prep time: 5-10 minutes
Makes: 1/2 jar
2 cloves garlic minced
1-1/2 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
1-1/2 ounces fresh basil leaves (one large bunch plus more)
1/2 teaspoon salt
1-1/2 teaspoons cracked black pepper
1 cup olive oil
1. Combine all of the ingredients, except oil, in a food processor and blend. Slowly add olive oil in a slow, thin stream until thick and creamy.
2. Season to taste and serve or refrigerate up to a week.