So work has been crazy/hectic/what-have-you lately. Couple that with a few lazy dog-days off and you get a baker’s dozen of blogless days. Which has probably been refreshing for most of you. The good news is, spending so much time at work has introduced me to my latest food obsession: creamy basil dressing. It’s ridiculously good on anything. Tangy buttermilk with heavily seasoned basil—how can that taste bad? Answer: it can’t.
We’ve been tossing warm roasted cherry tomatoes with the basil-creamy-goodness at work, but I decided it would be great in a cold salad. You’ll need a delicious slice of toast, blanched green beans, a hard-boiled egg, and a fresh tomato. Toss your veggies with the dressing and plop them down on the warm toast. It’s a terrific lunch.
So, in order to make the dressing you need to do the ol’ emulsifying trick with your oil in a food processor. It sounds terrifying but it’s not too bad. When you emulsify oil, it thickens and becomes creamy… the end goal for a lot of dressings and aiolis.
You basically toss your egg yolks, Dijon mustard, salt, pepper, vinegar, and basil in the base of a food processor. Then, turn it on and let it run as you slowly drizzle in the canola oil (a steady stream as thick as a toothpick). It will thicken and emulsify. When you drizzle in all the oil, you can start drizzling in the buttermilk to complete the dressing.
You’ll end up with about a cup of dressing, so save the excess in the fridge for next time! It goes well with anything (I ate some ciabatta dunked in it for lunch…)!
For the dressing:
- 1 egg yolk
- 1 tablespoon of Dijon mustard
- ¾ teaspoon of salt
- Freshly ground pepper
- 2 tablespoons rice wine vinegar
- Handfuls and handfuls of basil!
- ½ cup canola oil
- ¼ cup buttermilk
For the salad:
- Fresh tomatoes
- Green beans, blanched in boiling salted water
- Hard-boiled egg
- Additional salt and pepper as needed