A startlingly green and startlingly delicious dressing which is fabulous on tomatoes or mixed through boiled waxy potatoes and green beans to create a potato salad. Essentially just pour this on top of raw or cooked vegetables and enjoy. This recipe makes a lot but can be easily be quartered or halved: make as little, or as much, as you like.
From Angela Redfern, Ripe Recipes, 2010
basil leaves 4 cups tightly packed
white wine or cider vinegar 1/2 cup
brown sugar 2 tablespoons
Dijon mustard 2 tablespoons
garlic 2 cloves, crushed
juice of a lemon
vegetable oil 2 cups
freshly ground black pepper
Put all ingredients except oil into a blender. Put the lid on and drizzle in some of the oil through the small gap in the top of the lid. Turn on the blender and gradually pour in the oil until the dressing is thick and impressively green. Season with salt and pepper if you think it needs it and pour into a clean jar and store in the fridge.