I must credit the ‘finding’ of this recipe to my parents (I’m not sure which one it was, so will give them both the credit). Mum always seems to have this in the fridge ready for anything that needs ‘dressing’. It is actually part of recipe (Warm salad of seared scallops, crispy potato cake and basil lime vinaigrette), they loved the dressing so much, they just make the dressing on its own now.
It will keep in the fridge for about a week to ten days, and is best removed from the fridge for a little while before serving (to allow the olive oil to warm-up).
I served it with Cos lettuce, cooked asparagus slices, roasted (cut in half) baby Roma tomatoes, and sliced cucumber – so delicious!
Basil Lime Vinaigrette
Combine all the ingredients below in a blender:
1 tablespoon of fresh ginger
2 cloves of garlic (peeled)
1/4 cup of basil leaves
3 teaspoons freshly squeezed lime juice (I use lime squeeze)
1 tablespoon white wine vinegar
1 1/2 tablespoons of light soy sauce
1 1/2 tablespoons of brown sugar
2 tablespoons finely chopped green spring onion
3/4 cup olive oil
salt and pepper to taste