Use this dressing with salads that have tomatoes, and add a little mozzarella to echo a Caprese salad, or use it when you have lettuces that have a tinge of bitterness to them such as romaine, escarole, or radicchios. This would be a nice easy sauce with fish or toss boiled shrimp in it and chill for a cold shrimp salad.
INGREDIENTS:
¼ cup basil leaves, packed (Try for the most tender leaves, usually from the ends) ¼ cup white balsamic vinegar 1/8th cup agave syrup or sugar ½ teaspoon Dijon style mustard 1/8th teaspoon minced garlic Pinch each salt and fresh finely ground pepper Neutral flavored oil, such as grape seed or sunflower, as needed, around ¾ cup
METHOD:
Put all ingredients except the oil into a blender. Puree for 30 seconds to 1 minute until no discernible chunks of leaf are left.
As soon as the leaves are well pureed, remove the plug from the center of the top and in a thin stream, drizzle in the oil until the dressing is fully emulsified. You will know when this is by watching the “whirlpool” that has formed disappear. Another way to say this is that the hole in the liquid in the center of the blender fills in when you have just the right amount of oil.
Dressing will keep 3-5 days in the refrigerator.
Yield: Around 1¼ cup dressing
Source: Chef Andrew E Cohen
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