In an attempt to slim down my lunches, I've launched into a full scale vinaigrette experiment. Normally I squirt some lemon, drizzle some olive oil and sprinkle some Maldon salt on my greens, but in an attempt to liven up the flavor I've decided to put together a more complicated vinaigrette each Sunday to have with a big plate of lettuce. This will be the main part of my lunch and I will supplement with a cup of soup, half a sandwich or something else small. The idea is that the new flavor will entice me to fill up on greens! - brilliant I know.
This week's is Tomato-Basil Vinaigrette and I could seriously pour it on everything.
1. Combine 2 tablespoons minced fresh basil, 2 tablespoons balsamic vinegar, 1 tablespoon diced shallot, 1 tablespoon Dijon mustard, 10 grape tomatoes, and 1 garlic clove in a mini food processor. Process until smooth.
2. With the processor running, slowly add 2 tablespoons olive oil until combined.
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