Yes, I know. I make my own salad dressings and you may or may not have the time or inclination to do so. But this blog is all about me. And this is my recipe source, or should I say, my way of keeping my favorite recipes always where I can find them. Not that I don’t know how to keep small pieces of paper or file cards with my favorite recipes in a shoe box like other people do. I’ve been there and done that. It’s just that I’m lazy and want to be able to find a recipe NOW, not tomorrow or the next day or never. (I’m still looking for my mother’s recipe for an omelet she used to make that I absolutely loved. It’s in this house somewhere, (the recipe, not the omelet) but its hiding.)

So if I put a recipe on my blog, it’s because I want to make that “whatever” again. And after making this dressing last evening, I have no doubt that I will be making this incredible dressing over and over again. This is one of those recipes that is not only easy to build, but just smacks of gourmet. And you know, I am not a gourmet. My favorite food is a cheeseburger after all. But I do love good food and this ladies and gentlemen is really delicious dressing.

I’m sure you have figured out by now, if you read my blog consistently, that there is no rhyme or reason to what recipes I post. They are more a story line for our lives. When I cook our breakfasts, lunches, or dinners, I start with recipes I have either copied or concocted. If I have copied (plagiarized) a recipe, I give credit where credit is due. If I concoct a recipe, well then it’s mine, all mine. But in either case, it’s just a dish that I have prepared for us and feel compelled to share with all of you. So one day it may be a new vinaigrette, the next time a recipe for a Rhubarb Frangipane Galette. (Which BTW, I will be posting tomorrow.)

In either case, I hope you enjoy the recipes I post. I also must have a bit of journalist, preacher, snake oil salesman, political analyst, and Pollyanna in me, because I can’t hold myself back from espousing my way of life or my beliefs. Believe me, if I could refrain from telling it like I see it, I would. But that’s just not me! So if I ever offend you, please know, it was never my intent. So as always, enjoy your life, give freely of who you are, speak kindly to everyone, and wear a damn mask, dammit! Peace and love to all.

(Sorry no picture. The vinaigrette is bright green. That’s probably all you need to know anyway!)

½ c. extra virgin olive oil

2 T. red wine vinegar

1 tsp. kosher salt

freshly ground black pepper

pinch crushed red pepper flakes

1 lg. shallot, roughly chopped

1 clove garlic, roughly chopped

2 c. roughly chopped fresh basil leaves (not packed)

Combine the olive oil, vinegar, salt, pepper, crushed red pepper flakes, shallot, and garlic in a blender or food processor; blend until very smooth. Add the basil and blend until basil chopped into very fine pieces.

Taste and adjust seasoning. Refrigerate until ready to dress your salad.

Recipe compliments of whatsgabycooking.com., with a couple minor changes by me.