Lemon-Basil Balsamic Vinaigrette

Posted by traci
June 30, 2008

Hi gang, Chef Traci here, hope everyone is out enjoying the nice weather here around the greater Seattle area - I feel I have the perfect Vinaigrette dressing for a variety of uses:

Great for salad, veggies or marinate for meat.  It’s the lemon zest that makes it so darn zesty and good.  I’d say refreshing, just right for hot summer days.

Ingredients:
The juice of one lemon
1/4  cup  Balsamic Vinegar
1  Tablespoon lemon zest
2 Tablespoons chopped fresh basil
2  tablespoon Shallots, finely chopped
Fresh cracked black pepper
1  tablespoon Sea Salt
1 1/4  cup Extra Virgin Olive Oil

Preparation:
Combine all the ingredients in a food processor or whisk by hand.  Combine thoroughly then use as a condiment for your favorite salad or steamed veggies; like broccoli. It also makes a  terrific marinade for chicken or pork chops.

Recommended Wines:
Poet’s Leap Reisling
Pacific Rim Reisling
Nefarious Viogner

**Store unused dressing in the refrigerator.

Food

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