I have become absolutely obsessed with this salad! Fortunately,
my basil plants are flourishing, and I can whip up a batch of this dressing
every couple of days. The kitchen smells fantastic while I’m making it, and the
taste is that perfect summertime fresh. This is my “go to” salad for summer.
Make up this dressing and see what I mean. Not only will you love the salad,
but you will also love another recipe that I’ll be posting later in the week
that makes use of this dressing as well. Summer produce at its finest! Take
advantage of it while you can.
Pesto Salad with Lemon Basil
Vinaigrette
1 head romaine, torn into bite-size pieces
½ cup toasted walnuts
¼ cup grated Parmesan cheese
2 Tablespoons fresh basil chiffonade*
½ cup homemade croutons
Lemon Basil Vinaigrette (recipe below)
Place romaine, walnuts, Parmesan, basil, and croutons in a large
bowl. Toss with Lemon Basil Vinaigrette.
Lemon Basil Vinaigrette
2 tablespoons freshly-squeezed lemon juice
1 cup tightly packed fresh basil leaves
2 tablespoons red wine vinegar
½ teaspoon salt
¼ teaspoon red pepper flakes
¼ teaspoon garlic powder
1 Tablespoon grated Parmesan
½ cup olive oil
In a blender or food processor, blend together juice, basil
leaves, red wine vinegar, salt, red pepper flakes, garlic powder, and Parmesan.
With the motor running, gradually pour in oil, continuing to blend until
everything is emulsified.
Taste and season as desired. If it's too tart for your taste, add a teaspoon of sugar.
*place 4-5 fresh basil leaves on top of each other, roll
lengthwise into a tube, and slice across into strips.
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