Lemon Basil Dressing

by Chris Bundy, spoonriver restaurant

  • 1 ½ cup fresh lemon juice
  • 3 cups Extra Virgin olive oil (get the good stuff)
  • ½ cups honey (try to use raw)
  • 1 cups chopped fresh basil
  • ½ cup finely chopped shallots
  • ¼ cup finely chopped garlic
  • 1 tsp ground mustard



Whisk until a light, homogenous, even vinaigrette comes together.

It will last one week in fridge.  Some say it’s even better if it rests a while in the fridge!

Complimentary Salad:

4-6 C arugula (or another green such as spinach, lettuce, or a mix)

6-8 strawberries, quartered

1 small red onion, quartered, julienne

1 cucumber – halved and sliced, about twelve slices are needed