Lemon Basil Dressing

Lemon Basil Dressing(IMG_0779)
I’m usually quite organized, but sometimes, despite my best intentions, I find myself scrambling to get things done at the last minute.   I’m also clumsy, and ambitious and sometimes these things just don’t mix as well as lemon and basil in a salad dressing.

On Thursday, I had a 4 hour lesson in the morning, followed by a dental appointment and two evening lessons and the heat was ON in Milan. I had a couple of hours to come home between dental appointment and evening lessons, at which point I sat half dressed with the AC on, trying to cool off before having to get dressed and head out again.

There I was, iPad in hand reading my facebook news feed, and suddenly it hit me…DINNER…what the *#LL am I going to make?

It has been a sweltering couple of days and I had been opting for lunches out (don’t worry they were healthy and whole grain/plant based) and very light dinners consisting of breakfast foods and/or lightly steam sauteed veggies on hand. So, I hadn’t bothered to replenish the fresh produce supply, but hubby was returning home from Rome in the evening and I usually like to prepare him something nice and home cooked after his work week away.

I had an hour and a half before I had to head back out into the desert heat and I was on a mission. I saught inspiration in a Farro salad posted by my good friend the Flirty Foodie the day prior, you should check it out, it looks amazing.  I loaded her blog and started reading the recipe, realizing I didn’t have most of the ingredients on hand.  No problem I thought, just improvise, its done you good in the past.

A rummage through the refrigerator and pantry produced farro, carrots, sundried tomatoes, leeks, lemons and fresh basil.  I can work with that, I thought.

I put the farro on, sauteed up the veggies, and blended up my go to Lemon Basil Dressing; it’s delicious on everything from salad greens, to pasta salads and grain salads alike.

Lemon Basil Dressing(IMG_0782)
So, things were proceeding nicely, all I had to do was wait for the farro then toss it with the veggies and dressing and pop it in the refrigerator to cool while I went to my lessons. By the time hubby and I would get home, it would be nice and cool and ready to eat. I was feeling accomplished and heroic…that’s until I decided I didn’t need the colander to drain the little bit of liquid left in the pot of cooked farro…you see where I’m going here?

A slight tilt of the pot and the liquid was out, along with half the farro. Thankfully most of it landed in the kitchen sink that I had just cleaned, but about a quarter of it on the floor, making a stop onto my black pants on the way down and leaving nice sticky starch marks. Its a good thing I had taken my top off as a cooling mechanism while I cooked. I could envision hubby shaking his head and telling me I shouldn’t cook with my good clothes on.

Since I really hate wasting food, I applied the three minute rule and salvaged most of the farro in the sink. Even though the sink was REALLY clean, I gave it an extra good rinse just to be sure. Come on, don’t tell me you’ve never done it.

As for the farro on the floor, don’t worry, I didn’t use it, but if you know farro you can imagine the mess it made. We live in a tiny apartment in Milan and the open living space is called a soggiorno con angolo cottura, meaning living area with cooking corner. I’ll probably be finding farro grains in nooks and crannies and under the sofa until Christmas.

I had 10 minutes to toss the salad, clean the floor and make myself somewhat presentable before I had to be out the door for my next lesson and I sure felt heroic again once I managed to accomplish it all and still make it to my lesson on time.

So, moral of the story, use a colander to strain those grains and when the heat is on, toss up your favourite salad with this fantastic fresh and tangy Lemon Basil Dressing.

Lemon Basil Dressing

  • Servings: 1 small jar
  • Difficulty: easy
  • Print

Lemon Basil Dressing(IMG_0779)
Recipe and Photography by Nissrine @ Harmony à la Carte
  • 25 G Fresh Basil Leaves (about 1 cup)
  • 1 Shallot, coarsely chopped
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Lemon, juiced
  • 1 Tbsp Rustic Dijon Mustard
  • Pinch of Salt
  1. Add all ingredients to a mixer or blender and whiz it all up until you get a smooth, yet relatively thick and “spoon-able” salad dressing consistency. If you like it more liquid-y , you can add extra oil or a drizzle of water.  Adjust salt to taste.

Toss into your favourite mixed greens, pasta or grain based salads.



One response to “Lemon Basil Dressing

  1. Pingback: Stewed Summer Fruits & Polenta Cake | Harmony à la Carte·

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