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More than a dressing : This vinaigrette also doubles as an awesome marinade for tofu or as a topping for roasted veggies, especially green vegetables like asparagus, green beans, or brussels sprouts
Ingredients 2 ounces fresh basil juice of half a large lemon about 2 Tablespoons cup shredded fresh Parmesan cheese about 1.5 ounces pinch of salt and pepper cup extra virgin olive oil 5 ounces arugula 4 servings Instructions Add basil, lemon juice, Parmesan cheese, and a pinch of salt and pepper to a food processor
Not knowing much difference, I thought everyone enjoyed a similar recipe on Thanksgiving Day
Cracking this dish required a perfect hack of the balsamic cream sauce, and that came quickly after obtaining some very reliable information from my incredibly helpful server/informant at a Las Vegas Maggianos
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