If late summer had a fragrance, surely it would be the peppery scent of fresh basil. It is one, I confess, that I find irresistible. There is just nothing like growing and harvesting your own small plot (or, as in my case, pot) of basil, to be able to use it at is freshest best. It is wonderful in pesto, of course, but equally delicious when added to salads, light soups, wrap sandwiches, chicken salad, Caprese salads, deviled eggs, you name it! There are so many ways to use this wonderful herb, and I thought I knew them all. Then I wandered over to Annie's Eats blog and spotted her Creamy Basil Dressing. Oh, my! This must be what they serve in basil heaven.
Fresh, flavorful, and with the spicy kick that only fresh basil can provide, this will excite any salad that you throw at it. Me? I'm a simple salad fan. A few carefully chosen ingredients, and a dynamite dressing and I am a happy camper. Nothing is easier, or more refreshing on a warm summer day.
Blueberry & Hearts of Palm Salad
with Creamy Basil Dressing
1 head Romaine lettuce, cleaned and torn into medium pieces
1/2 pint fresh blueberries, washed and stemmed
2-3 stalks Melissa's Hearts of Palm, cut into coins
Arrange lettuce on individual serving plates. Top with blueberries and hearts of palm. Drizzle with Creamy Basil Dressing and serve immediately.
Creamy Basil Dressing
1/2 cup plain low-fat Greek yogurt
1/3 cup packed fresh basil leaves
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
2 tablespoons buttermilk
Salt and freshly ground black pepper to taste
Combine all ingredients in a blender or food processor and process until thoroughly blended. Refrigerate in an airtight container until ready to use.
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