This recipe makes enough dressing for a week's worth of salads for a family of 4. You will need a 1 quart jar with a tight-fitting lid.
Peel the onion and garlic cloves then mince together with the fresh basil leaves. Put in jar and add the remaining ingredients. Shake up and season as needed with salt and pepper. Store in a cool place. Each night you simply shake it up and pour over a salad.
For Thai-style dressing that is good over rice noodles, grains or crunchy vegetable salads, blend 1/2 cup dressing with 2 tablespoons minced fresh chile, 1/4 cup minced fresh coriander, 1 tablespoon brown sugar, 1/2 cup crushed peanuts.
For ranch dressing: blend 1/3 cup of dressing with 1/3 to 1/2 cup buttermilk.
Copyright Lynne Rossetto Kasper
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.