Wednesday, June 10, 2009

Parmesan Basil Balsamic Vinaigrette

Recipe from Gourmet Magazine

1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon fresh lemon juice
3 tablespoons minced fresh basil
1/4 cup parmesan, finely grated
1/4 teaspoon black pepper
1/2 cup olive oil

In a jar with a tight fitting screw top lid, place minced garlic, salt, vinegar, lemon juice, basil, parmesan, and pepper. Screw on top of jar tightly, then shake till completely combined. Open lid, add the oil and shake again, vigorously, till dressing is emulsified.

Use to dress lettuces or other salad greens. This dressing goes especially well with spinach and arugula.

Create a salad that is a combination of half spinach, half arugula, toasted walnuts, and some crumbled feta.

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