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Mellow Garlic & Basil Vinaigrette

Yield: Yields about 1⁄2 cup.


  • 3 small garlic cloves, smashed and peeled
  • 6 Tbs. good-quality extra-virgin olive oil
  • 14 fresh basil leaves
  • 2 Tbs. white-wine vinegar
  • 1 tsp. packed finely grated lemon zest
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. table salt
  • 1/8 tsp. freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 100
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 80
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 0


  • Put the garlic and oil in a small saucepan and heat to medium low, so the cloves are just barely sizzling but  not browning. Simmer for 10 minutes, remove from the heat, and add 10 of the basil leaves. Let sit for about another 20 minutes and then remove the garlic and basil leaves.
  • In a small bowl, whisk the vinegar, lemon zest, mustard, salt, and pepper. Slowly whisk in the flavored oil until the dressing is creamy and blended. Roll the remaining basil leaves into a tight roll and slice across to make thin shreds. Stir into the dressing. Taste and adjust the seasonings.


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