Monday, June 30, 2014

BASIL-ORANGE VINAIGRETTE

1/2 cup orange marmalade
1/3 cup red wine vinegar
6 fresh basil leaves, torn
1 tbsp grated fresh ginger
1 garlic clove, sliced
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup olive or canola oil

In a blender or food processor, pulse the marmalade, vinegar, basil, ginger, garlic, salt and pepper until blended.

While machine is running, pour the oil through the chute opening in a steady stream; process until smooth.


Note: This dressing is good on salads, including fruit salads. It is also good over fish, etc.

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