Creamy Basil Vinaigrette

A tangy-sweet summer dressing with a touch of dairy to round out the flavor and add body. I especially like this dressing on a mix of sharp and sweet greens, such as arugula and tender Bibb lettuces. If peaches or nectarines are in season, a few slivers add gorgeous sweetness. Berries are nice, too.

Beyond basil, try this with fresh mint, chives, or a combination of basil and mint.

Recipe adapted from my cookbook “All About Dinner: Simple Meals, Expert Advice” (WW Norton, 2019); Image and recipes for chilled beet soup and salad from the book. Photo by Jennifer May.

Makes about 1/3 cup, enough to dress a salad for 4 to 6 people

4 teaspoons fresh lemon juice

1 teaspoon honey (warmed slightly if necessary to make pourable)

1 tablespoon heavy cream, crème fraîche, sour cream or plain yogurt

5 tablespoons extra-virgin olive oil

Salt and black pepper

2 tablespoons chopped fresh basil (or mint, or chives, or a combination; see headnote)

Whisk together the lemon juice, honey, and cream (or crème fraîche, sour cream or plain yogurt) in a small bowl. (Or shake everything together in a small jar.) Whisk in the olive oil and season with salt and pepper. The dressing can keep for several days, covered and refrigerated,

Just before serving, stir in the basil (or other fresh herbs).