0 recipes from contoocook and beyond


l/3 cup rice wine vinegar
l tsps. Dijon mustard
l garlic clove, minced
l tbsps. minced fresh basil leaves
a pinch of sugar
l/2 cup olive oil
l/2 cup safflower oil
l/4 cup freshly grated Parmesan cheese
In a bowl whisk together the vinegar, mustard, garlic, basil, sugar
and salt and pepper to taste, add the oils in a stream, whisking,
and whisk the dressing until it is emulsified. Stir in the Parmesan
The dressing keeps, covered and chilled, for l week.
Makes about l-3/4 cups.
This dressing delivers a pesto-like taste to pasta salad, mixed
greens or sliced tomatoes with smoked mozarella cheese slices.

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