Yield
about 1 2/3 cups (serving size: 2 tablespoons)

This recipe makes plenty of dressing to keep on hand, so having a salad with dinner is effortless any night of the week.

How to Make It

Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives. Store, covered, in refrigerator for up to 5 days.

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