I wish I could claim this fabulous recipe as my own, but the very talented Gwendolyn of Patent and the Pastry is responsible for sharing today’s tantalizing treat, which originated from the Rebar Modern Food Cookbook. Her basil vinaigrette looks so phenomenal that I was tempted to lick the screen. I’m dying for Niko’s basil plant to get big enough so we can make a batch of this stuff. Check out her photos:
Here’s what you need to stick in your blender:
- 2 garlic cloves
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1/4 cup red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 1/2 ounces fresh basil leaves
- 1/2 teaspoon salt
- 1 1/2 teaspoons cracked pepper
- 1 cup olive oil
– Ingredient list compliments of this original posting by Patent and the Pantry.
Folks, this is not merely a topping for salads. I am having naughty thoughts about slathering a tomato, mozzarella and onion sandwich with this delicious stuff. Hell, I’d have a wonderful evening with just a giant bowl of cherry tomatoes and basil vinaigrette – maybe a glass of my new favorite ‘Sweet Red’ wine to top it off.
If you’re looking for a delicious read, or want to pick up a few unique recipes – I highly suggest a visit to Patent and the Pantry. On top of the mouth-watering dishes you’ll find on this blog, Gwendolyn’s food photography is simply stunning. A few of my other favorite dishes featured on her site include lemon ricotta pancakes and the disturbingly simple microwave lime cheesecake. I am smitten with this blog – and could seriously go for a midnight snack.