I read the recipe and imagined a light green dressing, beautiful to photograph. What I got is what you see, courtesy of the balsamic vinegar. Kind of an olive green that in a dressing is not very easy on the eye. It tastes great, by the way, don´t mind the color one bit. But it got me thinking how I´m sometimes biased, in what I cook and eat, by my interest in posting a certain meal. And wanting it to be appealing. It goes without saying that I´m no photographer, but I still want to post as nice a picture as I can, considering my lack of skill and my pocket camera. What I´m trying to say here, with little success, is that it was very good, creamy, slightly tangy, with an almost mustardy undertone; much better than what comes across in the pictures. I regretted not having a piece of cold chicken. It would´ve been perfect. In the end I had a nice, fast lunch and you got a post. Yeah, I know I got the best end of the deal.
CREAMY BASIL DRESSING
from Gourmet, September 2002
1 cup loosely packed fresh basil leaves
1 ½ Tbs chopped shallot (I popped the bulb directly in the blender)
1 ½ Tbs balsamic vinegar
¾ teaspoon salt
¼ teaspoons freshly ground black pepper
2 Tbs mayonnaise
6 Tbs extra virgin olive oil
Blend all ingredients in a blender until smooth.
Keep refrigerated, covered.