My niece, Sarah, asked for me to post more recipes for vinaigrette using herb vinegars. With so much great lettuce and other salad veggies at the local markets right now it seemed like a good time to post a few recipes. I think she make like these. I think you will, too. Love you, Sarah!!!
Pesto Vinaigrette
1 c. fresh basil leaves
½ c. olive oil
2 cloves garlic
½ c. red wine vinegar or basil vinegar
2 T. Parmesan cheese
Salt and pepper to taste
2 T. pine nuts (optional)
In blender or processor combine oil, basil, and garlic until well-blended. Add vinegar and cheese and blend a few moments longer. Add salt and pepper to taste. Makes 1½ cups of dressing.
Note: Although you can add the pine nuts to the dressing at this point, I really like to sprinkle them on the salad when served. This dressing is great on a mixed green salad, including romaine lettuce and fresh garden tomatoes. Being especially fond of sweet multicolored peppers, I also pour this dressing over a plate of peppers cut into thin strips. Pesto Vinaigrette can also be used as a marinade for veggies or chicken.
Wild Green Salad
8 – 10 cups assorted wild salad greens such as: dandelion greens, French sorrel, lamb’s quarters and/or mixed baby greens, including: spinach and assorted lettuces or even micro greens.
¼ c. olive oil
2 T. herb or floral vinegar
1 T. balsamic vinegar
2 t. sugar
2 t. fresh dill leaves
2 t. fresh tarragon
salt and fresh ground pepper to taste
Wash and dry the greens. Combine remaining ingredients in a small bowl and whisk. Toss over greens and serve. Serves 8.