This week's recipe has two parts. My brother discovered I this Citrus-Basil Vinaigrette a few years ago and we created the salad above to pair with it. It's one of my favorites and also one that my family requests at gatherings a lot. I start with mixed baby greens and add sliced hearts of palm, toasted pine nuts, golden raisins, and mandarin orange slices. Dried cranberries, cashews, or strawberries would also be delicious.
I love this vinaigrette because the orange and lemon juices stand out and I always add extra basil to give it a little more flavor. It's neutral enough that you could pair it with lots of different salad toppings and cuisines.
I've tried a new format with my photos since the preparation isn't very long. Let me know how you like it!
Citrus-Basil Vinaigrette -- revised slightly from the original recipe (Enough for 6-8 medium salads)
2 Tbsp. fresh orange juice
1 lemon, zested and juiced
1/2 tsp. salt
1 Tbsp. honey
1/8-1/4 cup fresh basil, chopped
1 tsp. white wine vinegar
1/4 cup olive oil
1. Mix the following in a plastic or glass container with a lid:
Fresh orange juice.
White wine vinegar.
2. Seal the container and shake well. Chill at least two hours before serving. You can strain the basil or not.