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The California Table

California Cuisine with a Coastal Vibe

May 18, 2011 By Lisa Dearen 2 Comments

Lemon-Basil Vinaigrette


This is a simple, elegant vinaigrette that slips as easily over spinach salad as it does fresh salmon. Tightly sealed, it keeps well in the refrigerator. With its crisp combination of Champagne vinegar and lemon juice against the sweet fresh basil, this dressing tastes of spring.

Lemon-Basil Vinaigrette

2 tablespoons grapeseed oil
¼ cup Champagne vinegar
1-2 tablespoons freshly squeezed lemon juice
2 tablespoons basil, finely chopped
1 tablespoon scallions, finely chopped
Kosher salt and freshly ground pepper, to taste (optional)

  1. Whisk together the oil and vinegar until combined, then whisk in the remaining ingredients.
  2. Salt and pepper to taste, using a lettuce leaf, not a fork, to taste.

Filed Under: Salads & Sides

Reader Interactions

Comments

  1. Stephanie says

    May 18, 2011 at 9:02 AM

    Yummmm! I love making salad dressings. Champagne vinegar sounds amazing, I’ve never tried it before

    Reply
  2. Jolene (www.everydayfoodie.ca) says

    May 18, 2011 at 8:43 PM

    I have never heard of champagne vinegar … I wonder where I could find that in my city!?

    Reply

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