Recipe: Salad with basil vinaigrette
Salads with aromatic herbs
July 28, 2011
 What to do with a small basil harvest, too little to prepare the pesto, but too much to use as a condiment, few leaves at a time?
I had harvested some vegetables and greens to be consumed raw in a salad, so I decided to use basil for an aromatic dressing.
This vinaigrette is the perfect dressing for many salads. If you are curious, I used sorrel, purslane, rainbow and rhubarb chards, purple beauty pepper, cucumber Crystal lemon and some lemon plum tomatoes.
Salad with basil vinaigrette
Ingredients
For the salad: sorrel, purslane, tomatoes, bell peppers, cucumbers, salad of your choice.
For the vinaigrette:
10g basil (about half cup)
3 tbsp olive oil
2 tbsp white vinegar
1 tsp mustard seeds
salt
 Directions
Beat the olive oil with white vinegar. Add mustard seeds, chopped basil and salt.
Cut the salad into small pieces, put it in a salad bowl and dress with the basil vinaigrette.
 Two years ago:
Bruschetta and roasted chilies with calamint sauce
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).
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