Reviewed: Apr. 25, 2008

Loved LOVED LOVED the fresh basil! I doubled the vinegar (white balsamic) and added the juice of half a lemon and a good squirt of dijon mustard. Left the cheese out and added it on top of the salad. I may still reduce the oil a bit next time, but still a good recipe! Thanks for sharing!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2007

Way too much oil. Needed more vinegar. Mixing it the blender made it very pesto-y. It turned out below expectations cause I love balsamic vinegar and roasted garlic.

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VIVNIDHI

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Reviewed: Jun. 20, 2006

Good use of all that fresh basil growing in the garden. Was very nice on a chicken pasta salad with lots of tomatoes.

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I Love to Eat

Cooking Level: Intermediate

Living In: Georgetown, Grand Cayman, Cayman Islands

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Reviewed: Jul. 3, 2005

Super easy to make and very delicious!

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AGLAIA369

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Reviewed: Jan. 11, 2005

I loved this dressing! It looks a little dark and not so appealing once it is mixed up, but it tastes wonderful over just a basic salad. A good salad dressing to go with a beef dish.

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STEPSWA

Home Town: Northbrook, Illinois, USA

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Reviewed: Jul. 18, 2004

Thanks for sharing this wonderful recipe!

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Reviewer:

MONICA213

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Reviewed: Jul. 6, 2004

Great salad dressing Richard! I cut back the oil by half, yet still used the same amounts of the rest of the ingredients. After tasting, I felt it needed a little brightening, so I added the juice of a half of a lemon. My new favorite!!!!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 23, 2002

Excellent flavor! I used red-wine vinegar instead of baslamic and had to increase the vinegar just a little to suit my sour taste. But, I am getting rave reviews! Thanks Richard for sharing the recipe.

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