It's the acid in the vinegar that turns veggies yucky army drab. If you want bright green beans, broccoli and asparagus in salad, leave it out. Substitute water instead. And add a shower of lemon or orange zest for flavor. This garlic-basil dressing shows you how because water can stand in for the red wine vinegar.
1 clove garlic
1 shallot
2 tablespoons water (or red wine vinegar)
1 1/2 teaspoons salt
1/8 teaspoon freshly ground pepper
2 tablespoons Dijon mustard
1 tablespoon sugar
3/4 cup canola or vegetable oil
15 fresh basil leaves
Turn on the food processor with the steel knife and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water or vinegar, salt, pepper, mustard and sugar.
With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses. Makes about a cup.
Shirley Corriher
Thursday, May 06, 1999
