Basil Vinaigrette

For the Fourth of July weekend this year, I visited my friend Channing in Baltimore. One night we took a drive down to DC with some college friends and had dinner at Tackle Box, a very casual fish and lobster joint in Georgetown. The food was tasty and inexpensive, but I was most impressed with the dressing on the simple side salad of spring mix. A vinaigrette infused with fresh basil, almost like a pesto,  but less garlickly, it was fresh and light enough to complement the taste of the greens without overpowering.

In recreating a similar dressing at home, I tried different vinegars and lemon juice and concluded that the best acid for this recipe is rice vinegar. (I like Marukan brand, which you can find in the Asian section of most supermarkets. Make sure to buy the unseasoned version.) Rice vinegar has a mild acidity level of about 4.3%. Other vinegars, while tasty, have a stronger acidity of 5% (white and red wine vinegar) or higher (balsamic vinegar, sherry vinegar, or lemon juice) and mask the delicate flavor of the basil.

For about 1/2 cup of dressing, enough to dress at least 1/2 pound of greens and serve 5-6 people as a side, you will need:

• 1 cup lightly packed basil leaves (about 50 leaves)
• 1/2 teaspoon kosher salt
• Black pepper to taste
• 1/2 - 1 small clove of garlic
• 1 tablespoon plus 1 teaspoon rice vinegar
• 3 tablespoons olive oil
• Directions:

In a blender or food processor, or with a mortar and pestle, blend or grind the basil, salt, pepper, and garlic into a fine paste. (Alternatively, you can very finely chop the basil and garlic and mix the dressing in a bowl. The oil and vinegar will separate, but it will still be delicious.) Blend in the vinegar, then the olive oil in a thin stream. Toss with delicate greens such as spring mix, arugula, frisée, or spears of Belgian endive. Add grated parmesan cheese for a salty tang reminicient of pesto. Or drizzle over sliced tomatoes, and add slices of fresh mozzarella cheese for an elegant take on Caprese salad.