This is a great salad dressing that will keep in the fridge for 2 weeks. Basil is not only delicious but also has several health benefits and is also a known antiviral, anti-fungal and insecticidal agent. Another way basil can benefit health is through its anti-inflammatory activity, so when you make this fresh salad dressing you can rest assured that you are getting a good dose of health benefits as well.
For all of my cooking and especially with salad dressing I only use extra virgin olive oil. Olive oil (and most of all EVOO) is amazing! You can cook with it, drizzle it on bread, pasta, or salads, or use it as an ingredient in baked goods. Best of all, it comes with a whole host of health benefits. Active compounds in EVOO help lower blood pressure and keep your arteries from hardening, EVOO is teeming with antioxidants that can lower your risk of all sorts of diseases and the oleic acid in olive oil is an anti-inflammatory, too.For more information on how best to use EVOO in your kitchen visit www.saolive.co.za
- 1/4 cup chopped onion
- 1/2 tsp medium-strength mustard powder
- 1 Tbsp extra-virgin olive oil
- 2 Tbsp rice vinegar
- 1/2 cup chopped fresh basil
- 1/2 clove garlic, crushed
- 1 Tbsp honey
- 150ml olive oil
- 2 Tbsp water
- 1 Tbsp white wine vinegar
- 1/2 tsp dried origanum
- 2 Tbsp chopped fresh parsley
- Salt to taste
Blend all the ingredients for the salad dressing together either with a hand blender or in a food processor. Season to taste and chill before using.
