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Greek Basil Dressing


1 Garlic clove; minced
1 Shallot or scallion, cut into thirds
6 Greek olives; pitted
1 teaspoon Dijon mustard
1 tablespoon Balsamic vinegar
1/4 teaspoon Grated lemon zest
1 tablespoon Fresh lemon juice
1 sm Tomato; quartered
1/4 teaspoon Freshly ground pepper
3 tablespoon Chopped fresh basil
1/4 c Olive oil
Salt and pepper; to taste

In a blender or food processor, blend all ingredients except olive oil. Add olive oil gradually, processing until combined. Add salt and pepper to taste.

Yield: Makes 2/3 cup.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.