This time of year its so delightful to have fresh from the garden, or CSA, salads. Keeping with that theme, this is a vinagrette I really like. Its inspired by a recipe from Fireless Cookery by Heidi Kirschner.
2 Tbs olive oil
2 Tbs vinegar
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard whisked into 1 Tbs water (I've used a squirt of regular mustard in a pinch)
1/2 Tbs fresh basil, finely chopped
1/2 Tbs fresh fennel (the fringy looking top), finely chopped
2 Tbs water
Whisk it all together and serve. In addition to traditional green salads, I like to use this over pasta salads and bean salads as well. Foods like these are wonderful in the hotter weather and they don't scream VEGAN which is nice if you're entertaining omnivores.
I think a basil plant is a very worthwhile plant to grow because the flavor enhances so many dishes. If you're a pesto fan, like my daughter, its a must have. This year I'm growing regular basil and purple leaf basil.
BTW, if you're not a fennel fan substitute in your favorite herb instead. If you're using dried herbs, decrease the amounts to 1/2 tsp of each.
I'm off to continue cutting the remaining old jeans into quilt squares. The squares take up so much less space than the jeans did. Lately, I've been trying to work on storage solutions for future projects. Certainly saving only the useable pieces will help with many future projects.