my modern artefact

The basil vinaigrette that I poured over our beet salads last night was pretty exceptional. It was one of A's favorite components of the dinner and I was really happy with how it worked with the chevre and beets. I bet it would be divine atop a summer Caprese salad.

Basil Vinaigrette [adapted from Food & Wine magazine June 2009]

Makes 1/3 cup

Ingredients

1 small garlic clove

1 cup packed basil leaves, coarsely chopped

1/4 cup extra-virgin olive oil

1 1/2 tablespoons Champagne vinegar

Pinch of sugar

Salt and freshly ground black pepper to taste

Directions

Using a garlic press, squeeze one clove into a food processor (or if you have a great food processor, simply use it to chop the garlic very finely—we don't want any little chunks). Add the basil and pulse until finely chopped. Add the oil and vinegar and process until smooth. Add a pinch of sugar and season with salt and pepper.

[1. c. lynn]