Recipe by Richard
"This dressing is great with artichoke and asparagus salad, and it's one of the easiest recipes I have! Using a good quality olive oil makes a big difference in this dressing."
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fresh basil leaves
grated Parmesan cheese
salt and pepper to taste
Very nice vinaigrette because of the use of fresh basil, but very heavy on the oil. I cut the recipe in half and used less than half the amount of oil. Start off with a small amount of oil and add it according to your tastes and you'll have a nice dressing.
The roasted garlic is an interesting idea,if you have time. I used raw. The ratio of oil to vinegar is way off; typically 2:1 or 2.5:1 is about right, which is what I had to do...add vinegar.
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.
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.
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!!!!
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!
Super easy to make and very delicious!
Thanks for sharing this wonderful recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 366
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