This dressing is for a salad of soft lettuces and strawberries, but would go with cold pasta salad with tomato and cucumber, with cold chicken for a hot summer day, poached salmon hot or cold, or something with cabbage or kales, as well as salads made up of Romaine or Little Gems.
INGREDIENTS:
¼ cup basil leaves, packed (Try for the most tender leaves, usually from the ends)
¼ cup white balsamic vinegar
½ teaspoon sugar
½-teaspoon honey-mustard or sweet-hot mustard
Salt and fresh finely ground pepper to taste
¼ cup neutral flavored oil, such as avocado, grape seed or sunflower, as needed
½ cup plain yogurt (Do not use Greek style as it is too tart.)
METHOD:
Put all ingredients except the oil and yogurt 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, add the yogurt and puree just until mixed in thoroughly.
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. Dressing will keep 3-5 days in the refrigerator.
Yield: Around 1¼ cup dressing
Source: Chef Andrew E Cohen
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