This simple vinaigrette recipe is perfect for summer salads. Here I use blueberries because the flavors of blueberry and anise meld wonderfully in your mouth. But you could substitute blackberries, raspberries or even huckleberries.
Shiso adds a layer of complexity to this vinaigrette with its hints of mint, cinnamon and cumin. Tossing a few extra basil leaves straight into your salad offers an added anise punch.
You can serve it straight out of the food processor, although it’s best to let it rest so the flavors can mingle with each other.
You can store leftovers in a jar in the fridge to use through the week. If you’re a fan of sweet and savory, perhaps you could try drizzling some in a grilled cheese sandwich? Just a thought.
- 1 cup berries, washed
- 1/2 cup basil and shiso, packed
- 1/4 cup oil
- 1/4 cup white wine vinegar
- 1/8-1/4 cup honey (depending on your sweet tooth)
- Salt and pepper to taste
- Rinse the shiso and basil under cool water. Gently shake off the water (resist the wring). Pluck the leaves from the stems. You can use the stems here too, but I only use stems that break easily with a pinch; tougher stems can be composted. Pack the leaves and usable stems into a 1/2 measuring cup.
- In a food processor, add berries, herbs, oil, vinegar and honey. Blend until smooth and emulsified.
- Salt and pepper to taste. You may choose add more oil and vinegar to reach a desired consistency.
- Pour into a mason jar and place in the fridge for one to a few hours before serving.