basil vinaigrette

This easy basil vinaigrette is great as a salad dressing or sauce for chicken, fish, vegetables, or pasta. It is great to have on hand!

Basil Vinaigrette

basil leaves

garlic (minced)

shallot

lemon juice

white balsamic vinegar or red wine vinegar

salt

olive oil

black pepper (to taste)

Place the basil, garlic, shallot, lemon juice, vinegar, salt, olive oil, and pepper in a blender or food processor. Blend until smooth. Taste and season with additional salt and pepper, if necessary. Serve!

Note-vinaigrette will keep in a jar or container in the fridge for up to 5 days.

If this fabulous Sweet Basil Vinaigrette could talk, it would be shouting &quot;summer!&quot; It&#39;s sweet, tangy and bursting with vibrant, delicious basil flavor!

Sweet Basil Vinaigrette

basil

rice vinegar

sugar

honey

garlic

Dijon mustard

black pepper

water

neutral-flavored oil (sunflower, grapeseed, avocado, canola oils all work well)

Place basil leaves in a strainer and rinse well with cold water. Drain well.

Combine all ingredinets except the oil in a food processor or blender. Puree mixture until smooth and bright green.

With the motor running, slowly add the salad oil to form an emulsion. (See Café Tips above in the post for tricks on how to do this.)

Store in an airtight jar or container in the refrigerator. Dressing keeps for 5-7 days in the refrigerator.

After a bit of an indulgent weekend, I think we can all agree that an epic loaded power salad with tons of fresh produce is the best way to start the week!

Power Salad

market lettuce (any variety will work)

chickpeas (drained)

red pepper bell (medium dice)

yellow bell pepper (, medium dice)

cherry tomatoes (halved)

cucumber

onions

feta cheese

avocado (sliced)

recipe Basil Vinaigrette

Arrange the greens on on a large serving bowl. Arrange the other ingredients in groups on top of the greens.

Serve with the Basil Vinaigrette served on the side

I love it - This recipe is amazing. Taste is superb as is the presentation. I made it for a church function and received many compliments. Loved the dressing as well. The whole dish is so easy to put together. Make it and you will get rave reviews!

So easy to prepare. Your basil dressing is now in regular rotation in my household. Delicious.

A delightful salad combining the sweetness of grilled peaches with fresh greens and a flavorful basil vinaigrette, perfect for summer gatherings.

Summer Grilled Peach Salad with Basil Vinaigrette

red onion

cherry tomatoes, sliced lengthwise

avocado,

goat cheese (Can substitute with feta cheese

pistachios,

olive oil oil

apple cider vinegar

raw honey (Adjust according to taste.)

Dijon mustard (Adjust according to taste.)

Toss the sliced peaches with olive oil in a bowl until they are lightly coated.

Preheat the grill to medium-high heat (375–425°F). Grill the peaches for 2–3 minutes per side until they are soft and have grill marks. Set aside to cool slightly.

In a jar or glass, combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and chopped basil. Shake or whisk until well blended.

Preparation

Place the leafy greens in a large serving bowl and toss with half of the vinaigrette.

Top the greens with red onion, cherry tomatoes, avocado, and grilled peaches.

Crumble goat cheese over the salad and sprinkle with chopped pistachios.

Drizzle the remaining vinaigrette over the top or serve it on the side.

Assembly

Serve immediately and enjoy!

Serving

Learn how to make the best healthy salad dressing recipe - a basil vinaigrette that anyone can enjoy!

Healthy Dressing for Salad

basil leaves (packed)

white wine vinegar

garlic powder

In a food processor or small blender, combine all ingredients until smooth.

Store in the refrigerator for up to 4 days.

I decided to make my own blue cheese dressing to complement my fresh garden tomatoes for my dinner salad. Great choice! This recipe requires few ingredients and was quick to prep and put in the frig to chill. I will definitely try other recipes.

https://www.youtube.com/watch?v=agNvixGYUV4

Get the recipes: https://thecleaneatingcouple.com/healthy-salad-dressings/ The 11 Best Healthy Salad Dressing Recipes. Learn how to make healthy salad dressings at home in under 5 minutes! Delicious and easy to make!

Healthy Salad Dressings

Recipe video above. This broccoli Wedge Salad is a simple, vibrant side dish built around broccoli cut into thick wedges rather than small florets, roasted until just tender and served with crispy bacon, finely grated parmesan and a bright and fresh basil dressing. Serve it as a side salad with your favourite protein, to me it&#39;s beautiful next to a roast chicken, a tomahawk steak, or pork schnitzels.

Broccoli Wedge Salad

broccoli heads ((1 1/2 large or 2 medium))

salt salt

tbsp extra virgin olive oil

tbsp parmesan cheese (, finely grated)

basil leaves (, optional garnish)

tsp garlic

white pepper

apple cider vinegar ((Note 2))

extra virgin olive oil

Roast broccoli wedges at 160°C / 320°F (140°C fan-forced) for 20-25 min, let cool on tray for 10 min. Cook bacon 5 minutes until crispy, drain. Blitz vinaigrette ingredients until smooth. Layer broccoli, dressing, bacon and parmesan in two rounds on a serving plate. Finish with basil leaves.

Abbreviated Recipe

Preheat oven to 160°C / 320°F (140°C fan-forced).

Broccoli wedges - Trim off the base of the broccoli, keeping as much of the stem as you can. Use a small knife to cut off the tough outer skin of the stem. Cut the broccoli in half then each half into 4 wedges, being sure to cut through the thick centre stem so each wedge holds together.

Roast broccoli - Place the wedges onto a large baking tray. Season each wedge with salt, olive oil and bake for 20 to 25 minutes, until just cooked - it will soften more as it cools on the tray. Let cool on the tray for 10 minutes. (Note 4)

Cook bacon - Heat a non-stick pan over medium-high heat. Add the bacon and cook for 5 minutes, stirring regularly until crispy. Strain the fat and set aside.

Basil vinaigrette - Place all the vinaigrette ingredients in a tall, narrow container the blender stick fits into all the way to the base. Blitz until combined.

Plate - Arrange half the broccoli on a large serving plate, then scatter over half the dressing, bacon and parmesan. Repeat with remaining ingredients. Sprinkle over basil leaves and serve.

Full Recipe

Bacon? Oh, goodness, this is Evel Knievel. 😉 I am on a smashed-broccoli trip (just discovered it), and when I finally have enough of it (which will be soon), this recipe will come in handy. 
Jaffle is such a handsome boy. 
I am looking forward to simpler recipes. Here in the U.S., the grocery prices have gone through the roof—and up and up. 🚀 (Also, simpler recipes might be easier to adjust for people like me who have some dietary restrictions due to health issues.)

I eat only vegetarian for lunch and this will definitely be a regular. I make my own favorite dressings but will give the basil one a try if I can make a small batch. I love broccoli on its own but thanks for the other suggestions on what to eat it with.

Think of a classic Provençal Nicoise salad—crisp greens, jammy eggs, tender potatoes, briny olives, and a bright herb vinaigrette—then swap the traditional tuna for pan-seared salmon along with blistered tomatoes. It’s light yet deeply satisfying; a composed salad that eats like a full meal, and absolutely perfect on a hot summer day!

Niçoise Salad with Pan-Seared Salmon & Basil Vinaigrette

shallot,

Tbsp fresh lemon juice, (about ½ medium lemon)

tsp white wine vinegar

tsp kosher salt

red pepper flakes

eggs

white vinegar

lb haricots verts, (French green beans, trimmed)

lb baby potatoes

cherry tomatoes

Niçoise olives, (pitted (or Kalamata))

Kosher salt

Fresh basil, (for serving (whole leaves

(6 ounces) salmon fillets, (skin on

Tbsp neutral oil

Make the vinaigrette. Place all dressing ingredients – 1½ cups basil, 1 chopped shallot, 1 clove chopped garlic, ½ cup extra virgin olive oil, 2 Tbsp fresh lemon juice, 1 tsp white wine vinegar, 1 tsp kosher salt, and a pinch of crushed red pepper flakes – in a blender, then purée until very smooth. Set aside.

Cook the eggs. Bring a medium saucepan of water and a splash of white vinegar to a rapid boil. Reduce the heat to a gentle boil, carefully add the eggs, then cook for exactly 7 minutes. While they’re cooking, prepare an ice bath. Use a slotted spoon to transfer the eggs to the ice bath until cool enough to handle, then peel and halve lengthwise. You’ll need the ice bath again for the green beans, so add more ice if needed.

Blanch the string beans. Fill a large pot halfway with water, then bring to a rapid boil. Season with a tablespoon of kosher salt, then carefully add the string beans. Cook for 3 minutes, then use tongs to transfer to the ice bath (do not drain the water).

Cook potatoes. Bring the pot of water back up to a rapid boil, then gently add the potatoes. Cook for 12-15 minutes, or until the potatoes are knife-tender. Drain. The potatoes can be left whole, halved, or cut into quarters–whatever you like!

Season the salmon. Pat salmon fillets dry on both sides, then season liberally with 1 tsp kosher salt and a little black pepper.

Cook the salmon. Heat a large skillet over medium-high heat until hot, about 2-3 minutes. Coat with 2 Tbsp of neutral oil. Carefully place each fillet (skin-side down, if using skin-on) into the hot pan. The sizzle you hear should be moderate–if it’s too loud or popping, reduce the heat slightly. Allow the salmon to cook undisturbed for 4-5 minutes, until it easily lifts away from the pan. Once the edges turn opaque about halfway up the sides, use a spatula or tongs to carefully flip. Cook on the second side for 1-2 minutes more, or until an internal temperature of 130-135°F (54-57°C) is reached. Transfer to a plate.

Cook the tomatoes. To the same pan, add 1 pint of cherry or grape tomatoes. Season lightly with kosher salt, then cook, stirring often (or simply shake the pan every so often) until they begin to blister and char, about 3-5 minutes.

Compose the salad. Arrange all salad components artfully on a large platter, drizzle with the vinaigrette, then finish with a sprinkle of fresh basil and flaky sea salt. Enjoy!

Top 7 basil vinaigrette recipes from across the web

The most viewed basil vinaigrette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Basil Vinaigrette

Sweet Basil Vinaigrette

Power Salad

Summer Grilled Peach Salad with Bas...

Healthy Dressing for Salad

Broccoli Wedge Salad

Niçoise Salad with Pan-Seared Salmo...

Top 7 basil vinaigrette recipes from across the web

The most viewed basil vinaigrette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Basil Vinaigrette

Sweet Basil Vinaigrette

Power Salad

Summer Grilled Peach Salad with Bas...

Healthy Dressing for Salad

Broccoli Wedge Salad

Niçoise Salad with Pan-Seared Salmo...

The most viewed basil vinaigrette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine