Last summer, I had the most amazing roasted vegetable salad at the Atlanta Botanical Garden’s Metro Fresh restaurant. Unfortunately Metro Fresh is no longer at ABG, but the chef was kind enough to share the recipe for the Basil Dressing with me by email last year:
- Fill a food processor with Basil (it will take quite a lot – best to get it from the garden!)
- 1/2 cup Dijon mustard
- 1/4 cup lemon juice
- 1/4 cup White Balsamic vinegar
- 2-3 shallots
- 2 cups blended olive oil/canola oil (you may use EVO for this, but it’s a little bitter for a full dressing)
- salt to taste
Blend Basil, Dijon, lemon juice, white balsamic, and shallots. Then slowly drizzle in olive oil.
This dressing can be used on green salads, pasta, rice salads, bread dipping, and over roasted vegetables.
For a vegetable salad: squash, cauliflower, broccoli – raw, cut into small pieces; beets, sweet potatoes, Brussels sprouts – roast lightly, but don’t overdo it in the oven. Add some things like chopped sundried tomatoes for color and added flavor.