Pesto! An exciting word for an exciting flavor. If you've never given your salads the pesto treatment, this vinaigrette is for you. It goes great with greens, tomatoes, and artichokes. And chicken. And croutons. And grains. Ok, pretty much anything.
3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons basil pesto
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper, or to taste
salt, to taste
Combine the vinegar, olive oil, pesto, lemon juice, mustard, pepper, and salt in a bowl and whisk until combined. Cover the bowl and refrigerate for at least one hour.
Whisk the vinaigrette before serving and adjust the seasoning as needed. Store leftovers in a covered container in the refrigerator for up to 2 days.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
September 14, 2021
Love this on a grilled chicken salad. I don't change a thing.