I awoke from my post-farmers’-market nap Saturday with a start. I had been pondering what to feed some farm volunteers (and us) who were planning to come by Sunday morning, as well as how best to emphasize the produce we’re harvesting now. And it came to me in a flash. Or a dream. I can almost never remember my dreams…
It’s getting into mid-July, and we’re starting to get some good variety in the harvest, but not really high summer. Some exciting stuff is coming in – we’re harvesting lots of blueberries, cucumbers and zucchini are coming in strong buy we’re not sick of them yet, and the basil is really getting going. Wait a minute! Blueberries and basil might go together!
I checked The Flavor Bible, and lo and behold, each ingredient lists the other. They both also strongly recommend lemon juice. Sweet, acid, and herby? That sounds like a cool salad dressing!
Basil also goes great with mozzarella, so I made some fresh (it only takes 30 minutes). Parmesan as well, and onion. And we’ve got some great spring onions we’re harvesting now. Both basil and blueberries also favor spinach, so I made that the bulk of my salad greens. Toss some fresh blueberries in the salad as well, and serve with this dressing, and it was one of the best-received salads I’ve ever made, as well as a great celebration of everything local and seasonal right now!
I also served this with my famous zucchini bread, but with blueberries instead of my usual walnuts. That was a hit as well! Basically, summer tastes good!
Blueberry Basil Salad Dressing
This is an unusual dressing, celebrating foods that scream "July" here. It's also interesting for a salad dressing, in that it contains neither oil nor vinegar, nor a bunch of fat, yet still carries a ton a flavor.
You'll probably want to spoon it over your salad, as it's a bit thick and frothy. Which is great!