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Ewa Onion and Lemongrass Basil Vinaigrette

Featured in the Honolulu Star-Advertiser on June 8, 2016.
Recipe compliments of James Campbell High School.

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Ingredients:

Ewa Onion and Lemongrass Basil Vinaigrette

  • 1 medium Ewa sweet onion, medium diced
  • 1/4 cup vinegar
  • 2 tablespoon Dijon mustard
  • 2 cups basil
  • 2 tablespoons honey
  • 3 tablespoons fresh Meyer lemon juice
  • 3 tablespoon sugar
  • 1 1/2 cup lemongrass and basil oil (see tip)
  • Salt and pepper to taste
  • 1 1/2 tablespoon black sesame seed

Directions:

  1. Place first 7 ingredients (through sugar) in blender; blend till smooth.
  2. On a medium speed, slowly drizzle in oil.
  3. Season with salt and pepper to taste.
  4. Remove from blender and fold in sesame seeds.

Makes 3 1/2 cups.

Tip: To make lemongrass and basil oil, cut 1-2 stalks of lemongrass in half lengthwise and cut into 2-inch pieces. In a small saucepan, heat 1 1/2 cups vegetable oil and place a handful (or to taste) basil leaves and stems with lemongrass. Steep for 2 hours on a low heat until warm. Cool and discard solids.

Approximate Nutrient Analysis per 2 Tablespoon serving (not including salt to taste):
130 calories, 13 g fat, 1 g saturated fat, 0 mg cholesterol, 25 mg sodium, 4 g carbohydrate, 0 g fiber, 3 g sugar, 0 g protein

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