Basil & Mint Vinaigrette. A salad’s secret weapon
This basil and mint vinaigrette has become one of my secret weapons for making salads – well really anything, it’s so freaking tasty! The freshness of the herbs balance with the richness of the parmesan cheese and anchovies, along with the zip of the lemon juice and white wine vinegar make this really lovely to eat.
I served this vinaigrette today with crispy skinned salmon and fresh salad and it was really nice. Its versatility will have you reaching for it with almost anything.
- 1 1/2 cups fresh basil
- 1 cup fresh mint
- 1 cup shredded parmesan
- Juice of 1 lemon
- 4 tbsp white wine vinegar
- 1 cup olive oil
- 2 anchovies
- 10 capers
- 1 tbsp fresh cracked pepper
- You are in for a treat with this dressing. Put all ingredients in a blender and blend on high until smooth. Enjoy!
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