Equipment
Blender
or Immersion blender
Ingredients
8 servings
Vinaigrette
- 90 g peach purée
- 2 g fine sea salt
- 1 g freshly ground black pepper, freshly ground
- 120 ml extra virgin olive oil
- 60 ml balsamic or sherry vinegar
- 3 g fresh basil leaves, washed
Nutrition (per serving)
144
Calories
0g
Protein
2g
Carbs
15g
Fat
0g
Fiber
2g
Sugar
99mg
Sodium
Method
01
Measure out and combine the peach purée, salt, and pepper in the blender.
02
Add the olive oil and balsamic (or sherry) vinegar to the blender.
03
Add the washed basil leaves.
04
Blend all ingredients on high speed until completely smooth and emulsified, about 30-60 seconds.
1mLook for: Uniform, slightly thickened consistency
05
Use immediately to dress a green salad, or store in the refrigerator for later use.
Chef's Notes
- High-quality peach purée is key to this vinaigrette's flavor. If using store-bought, choose one with no added sugar or other flavorings.
- For extra visual appeal, chiffonade the basil by stacking the leaves, rolling them tightly, and slicing thinly to create ribbons.
Storage
Refrigerator: 5 days — Store in an airtight container in the refrigerator. Shake well before using, as the vinaigrette may separate.
Reheating: Not applicable
