Silky Basil-Infused Garlic Dressing

1. Infuse Garlic in Olive Oil

Begin by heating the extra-virgin olive oil and lightly smashed garlic cloves in a small saucepan over medium-low heat. The garlic should be barely sizzling, not browning, which takes about 4 to 6 minutes. This gentle heat captures the garlic's flavor without any harshness.

2. Poach Garlic

Once the oil is warm and aromatic, reduce the heat to low and let the garlic poach for an additional 10 minutes, ensuring a mild garlic infusion.

3. Infuse Basil

Remove the saucepan from the heat and add 10 large fresh basil leaves to the warm oil. Allow the basil and garlic to infuse for 20 minutes, giving the oil a fresh basil aroma.

4. Strain Infused Oil

After the infusion period, strain the oil, pressing on the basil leaves to extract all the flavorful oil they’ve absorbed.

5. Prepare Vinaigrette Base

In a small bowl, whisk together the white wine vinegar, finely grated lemon zest, Dijon mustard, a pinch of kosher salt, and a few grinds of freshly ground black pepper. This mixture forms the base of your vinaigrette.

6. Combine Vinaigrette

Gradually whisk in the infused oil, creating a smooth and creamy dressing.

7. Add Fresh Basil Ribbons

Roll the remaining 4 fresh basil leaves into a tight bundle and slice them into thin ribbons (chiffonade). Stir these basil ribbons into the dressing for a burst of fresh flavor.

8. Adjust Seasoning and Store

Finally, taste the dressing and adjust the seasoning with more kosher salt and freshly ground black pepper if needed. Whisk the dressing to ensure everything is well combined. Store this silky basil-infused garlic dressing in an airtight container in the refrigerator for up to 5 days. While the basil may darken over time, the vibrant flavor will remain intact.