The dressing would be good with assertive greens such as radicchio, escarole, frisée, or dandelions. Try it tossed with pasta with greens such as kales or rapini.
INGREDIENTS:
¼ cup basil leaves, packed (Try for the most tender leaves, usually from the ends) ¼ cup balsamic vinegar 1 teaspoon agave syrup or sugar, or to taste ½ teaspoon honey mustard 1/8th teaspoon minced garlic Pinch each salt and fresh finely ground pepper ¾ cup neutral flavored oil, such as grape seed or sunflower, or more delicate flavored olive oil, or as needed
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.
Taste for balance. The sweetness should be present, but not strong. It is okay if the dressing is still tart, as the addition of the oil will tame that.
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. Taste and add more oil if needed.
Dressing will keep 3-5 days in the refrigerator.
Yield: Around 1¼ cup dressing
Source: Chef Andrew E Cohen
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