I threw two dinner parties on the weekend and made this salad recipe that is fast becoming my BF and my extended family favourite request. It was a HUGE hit on the weekend with my guests..go figure because I am not a "salad" person at all.
I thought I would share the recipe. The dressing will keep up to 1.5 weeks. I have also doubled this recipe.
Basil Essence Vinagrette:
4 T each extra virgin olive oil and vegetable/canola oil
2 T each red wine and balsamic vinagar
1 clove garlic minced finely
1 tsp Dijon mustard
2 T basil paste or 1 cup fresh basil leaves pureed into dressing...this is the key ingredient
Whisk or blend until throughly mixed.
To my lettuce, any type, I add roasted almonds, feta and shredded mozerrella and either fresh lean procuitto or crispy toasted pancetta.
If I do a "fancy" take on the salad I do goat cheese discs (goat cheese discs dipped in egg, coated with breadcrumbs and fried for 2 mins) as well as a full piece of pancetta.
My friend is now doing it with grilled chicken.
Anyhow the basis of the salad is the dressing and it's lower in fat the Ranch or creamy Greek I usually like to use.
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