| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Greek |
Dressings, Harned 1994, Herb/spice, Salads, Vegetables |
1 |
Batch |
INGREDIENTS
| 1 |
|
Garlic clove; minced |
| 1 |
|
Shallot or scallion cut into thirds |
| 6 |
|
Greek olives; pitted |
| 1 |
ts |
Dijon mustard |
| 1 |
tb |
Balsamic vinegar |
| 1/4 |
ts |
Grated lemon zest |
| 1 |
tb |
Fresh lemon juice |
| 1 |
sm |
Tomato; quartered |
| 1/4 |
ts |
Freshly ground pepper |
| 3 |
tb |
Chopped fresh basil |
| 1/4 |
c |
Olive oil |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
In a blender or food processor, blend all ingredients except olive oil. Add
olive oil gradually, processing until combined. Add salt and pepper to
taste.
Yield: Makes 2/3 cup.
From 1993 "Shepherd's Garden Seeds Catalog," pg. 53.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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