A brief intermission to share with you my new favorite dressing/vegetable topping…
I recently made this delicious Summer Squash Gratin with Salsa Verde from Smitten Kitchen. I adapted the sauce/dressing because a) I HATE parsley with a passion and b) have tons of basil out on my deck. I made some other tweaks and very much enjoyed the leftovers on salads for the next couple weeks. Here’s my version in case you would like to make your own. I’ve been having it on fresh tomatoes and fresh mozzarella or grilled veggies. Enjoy!
Lemon Herb Dressing
1 cup fresh basil leaves
1/4-1/4 cup fresh mint leaves
1 t. dried thyme
1 t. dried oregano
1/2 t. sea salt
2 cloves garlic, roughly chopped (or more to your liking)
2 T. capers, drained (these could probably be left out, but you may want more salt or to substitute kalamata olives instead)
juice of one lemon
1/2 c. olive oil
Put all ingredients except olive oil in food processor (or blender). With machine running, drizzle in olive oil until you get the consistency you desire. Store at room temperature in airtight container for up to two weeks. Alternatively, you can make larger batches and pour in large freezer bag and lay flat in freezer until frozen. Break off and thaw portion you would like to use as desired.