If you’re on your own for dinner, do you cook for yourself? The Accidental Locavore does to a certain extent. It gives me the opportunity to try some things out, or to eat exactly what I want, but sometimes, you just want to keep it simple. I made this dressing from a recipe from the Perfect Pantry with all intentions of making the BLT salad it was to go on. However, a bowl of tomatoes kept staring at me and the idea of cooking bacon just seemed like work (yeah, it’s just cooking bacon, but…), so a dollop or two of this dressing on some great tomatoes was the perfect accompaniment to a simple grilled lamb chop. This makes about ¾ cup:
- 3 tablespoons mayonnaise
- 2 tablespoons plain yogurt (any kind is fine)
- 10 large fresh basil leaves, roughly chopped (to make 2-3 tablespoons)
- Kosher salt and fresh black pepper to taste
In a small blender, mini-food processor or with a stick blender, combine all the ingredients, until everything is well mixed and the dressing is a pale green. If it’s too thick, add a little water to thin it out. Serve and enjoy!
My verdict: As I said before, laziness prevented me from going the whole BLT salad route. The extent of my labor (after making the dressing) was to cut a couple of good heirloom tomatoes into ½” wedges and tossed them with a couple of tablespoons of the dressing. I also added about a teaspoon of Maldon salt to the tomatoes, as I thought they needed more salt (but my husband will tell you I’m a salt fanatic). I also “cheated” and used my own homemade mayo and yogurt and homegrown basil, so it doesn’t get much better than that, right? This would be a great dressing in the middle of February, when you can get decent basil but nothing else. Some of it on some nice lettuce, or even an iceberg wedge with bacon, would give you hope for summer!