Green Onion and Basil Vinaigrette

It’s the height of summer and our herb gardens are in full bloom. Making agreen onion and basil vinaigrette is ideal for salads and drizzled on grilled fish, but it’s also perfect for layering into pressed sandwiches. Pressed sandwiches are hearty and weighted to compress the layers, making them pool side and picnic-friendly. Set a heavy skillet or a sheet pan with cans on top of these sandwiches to allow the vinaigrette to soak in and the flavors to meld. The sandwiches are easily customizable by using focaccia for the ciabatta, layering in spinach for the arugula or swapping sundried tomatoes for the roasted peppers.  These hearty sandwiches pack nicely when headed to the beach and are also a lovely treat for brunch, bridal showers and parties. This recipe is feature in Inside Northside magazine July/August 2021 issue. I'd love to see your version so tag me on Instagram @y_delicacies.

Green Onion and Basil Vinaigrette

Yvette Zuniga Jemison YDelicacies.com

Makes: 1 ¾ cup

1 cup green onion tops, tightly packed

1 cup fresh basil leaves and tender stems, tightly packed 

1/3 cup apple cider vinegar

1 clove garlic

½ teaspoon red pepper flakes

½ teaspoon salt

1 cup olive oil

1.Puree the green onions, basil, vinegar, garlic, red pepper flakes in a blender. 

2 Pour the olive oil into the blender on low speed.  Increase speed to high until well blended and smooth. Store in an airtight container up to 5 days.