Just a quick post today of the salad dressing I made today. Very good; quite a bit like the strawberry dressing I make. I like the way the basil and raspberry work together. A nice creamy dressing for summer salads.
Fresh Raspberry and Basil Salad Dressing
6 o.z. fresh raspberry
1/2 cup mayonnaise
1/4 cup rice vinegar
1/4 cup sugar
1 Tbs fresh basil
1/4 tsp salt
1/4 tsp pepper
In blender combine all ingredients. I just washed the basil leaves and let the blender do the work. Adjust the salt and pepper as desired. Strain through a sieve to remove raspberry seeds.
Just a quick post today. I’m working on some lasagna which I will share probably tomorrow but I must share with your my favorite technique for cutting basil. I like to plant a few different varieties of basil; today I used a purple and another that has both green and purple colors.
First remove any flowers and stems.
Place about a teaspoon of olive oil. This amount will vary based on how much basil you have; I ended up with about a tablespoon of basil so add more oil if needed. You just want to make sure all the leaves are lightly coated.
Gently stir around the basil to coat with oil. Now for the next step. Stack up the basil leaves; and roll up similar to the picture below.
Using a sharp knife slice the basil in to thin strips; chiffonade if you please. The olive oil keeps the leaves from bruising. and the rolling of the stacked leaves makes short work of the task.