Ellen Greenblatt, a friend who lives in Berkeley, Calif., shared this recipe with me. Toss a green salad with this dressing, and no additional herbs will be necessary. It is perfect for chicken salad or drizzled over a cooked chicken breast; use it over shrimp, salmon or sliced tomatoes. Ms. Greenblatt uses a mini food processor, but the dressing also can be made in a mortar and pestle. Try it on some of the salads in the Recipes for Health index.
Ingredients
- About 1/3 cup fresh basil leaves
- 2 tablespoons plus 1 teaspoon fresh lemon juice
- Salt
- lots of freshly ground black pepper
- 2 to 3 teaspoons mild honey (to taste)
- 6 tablespoons extra virgin olive oil
- Nutritional Information
Nutritional analysis per serving (4 servings)
195 calories; 20 grams fat; 2 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 0 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1/2 cup
Preparation
- Place the basil in the bowl of a mini food processor and pulse until finely chopped. Scrape down the sides of the bowl. Add the lemon juice, salt, pepper and honey, and pulse several times until combined. Scrape down the sides of the bowl, then add the olive oil and process until emulsified. Taste and adjust honey and salt. Serve right away to preserve the color.
- To make this dressing in a mortar and pestle, grind the basil leaves, then add the remaining ingredients and work together until smooth.
10 minutes
Dining and Cooking