Basil Seed Vinaigrette

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The National Culinary Review, April 2017


¼ cup rice wine vinegar
¼ T. minced garlic
1/3 T. minced shallot
1/8 cup chopped fresh basil
1/3 T. basil seed
1/3 cup olive oil
Salt, to taste


METHOD: Combine all ingredients except oil; blend with immersion blender. Slowly add oil; emulsify. Season with salt, as needed.


The National Culinary Review

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Association of Nutrition & Foodservice Professionals