This dressing is meant to go with Salad of Romaine Hearts with Cherry Tomatoes and Scallions. This dressing would be good as a sauce for pork chops or grilled halibut as well.
INGREDIENTS:
¼ cup basil leaves, packed (Try for the most tender leaves, usually from the ends) ¼ cup white wine vinegar 1/8th cup agave syrup or sugar ½ teaspoon Dijon style mustard Pinch each salt and fresh finely ground pepper ¾ cup light flavored olive oil, or a mixture of olive oil and grape seed oil (if you only have strong flavored oil)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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