SALAD DRESSINGS

FRESH BASIL GARLIC SALAD DRESSING

FRESH BASIL GARLIC SALAD DRESSING

with olive oil, pecans and maple syrup! Serve over fresh green salad of choice! Tastes like Caesar!

Makes 2 cups

1/2 c. olive oil

2-3 fresh garlic cloves, peeled and coarsely chopped

1/2 c. pecan halves

1 c. firmly packed fresh basil leaves, finely chopped

3/4 c. white vinegar

1/3 c. Grade A maple syrup

1/2 t. salt

Combine olive oil, garlic, pecans and basil  in blender container. Pulse several times to mix ingredients, then blend till as smooth as you can get it.

Add vinegar, maple syrup and salt. Blend on medium speed, again till as smooth as you can get it and dressing becomes light green in color.

Adjust for salt, transfer to jar with tight-fitting lid and refrigerate till ready to use.

Serve over green salad of choice.

Notes: When using fresh basil in a blender always chop finely first; with a food processor there’s no need.

Place dressing in a jar that’s larger than the amount of dressing, so that when you go to use it, you can shake the dressing vigorously in the jar, injecting some air into it.

I served this dressing over a salad of field greens, tomatoes and croutons.

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© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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