Tomato basil salad

By Spencer Watts
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SERVES
4

Ingredients

Vinaigrette:

  • 1 egg yolk, room temperature
  • 2 tablespoons (30 milliliters) balsamic vinegar
  • 1 tablespoon (15 milliliters) Dijon mustard
  • 2 teaspoons (10 milliliters) honey
  • 3 tablespoons (45 milliliters) water
  • 4 tablespoons (60 milliliters) olive oil

Salad:

  • 3 tomatoes, thickly chopped
  • 4 cups (950 milliliters) baby spinach
  • 1/4 cup (60 milliliters) basil leaves, chopped
  • Salt and pepper

Directions

Vinaigrette:

  1. In a medium bowl, place egg yolk, vinegar, mustard, honey, and water and combine with a whisk.
  2. Continuing to whisk, slowly add all of the olive oil.  The mixture should be uniform and smooth in texture.

Salad:

  1. Toss the tomatoes, spinach, and basil together in a serving bowl, season with salt and pepper, and drizzle with the vinaigrette to serve.

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