Basil-Champagne Vinaigrette

This is one of our favorite recipes during wild salmon season. Serve the fish either grilled or broiled. Accompany it with roasted or steamed new potatoes or rice, and blue lake beans or baby summer squash...drizzle dressing over everything! Also a perfect sauce for halibut and sea bass.

Sauce serves 6 portions of fish

  • 1/4 cup Kitchen Line Champagne Vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 anchovy filet, rinsed
  • juice from one lemon
  • 1 cup fresh basil leaves, packed
  • salt and freshly ground pepper (be generous with the pepper)
  • 3/4 cup Kitchen Line Chef's Pick EVO
Put all ingredients, except oil, in a Cuisinart bowl and blend well. Slowly add oil until it is emulsified. Adjust seasoning and serve.

Note: In order to hold the beautiful green color of this sauce, keep it covered and refrigerated until an hour before it will be served...but it is best fresh right out of the Cuisinart!