Oysters with Lemony Basil Champagne Vinaigrette

A19I5721-Edit

Lemony Basil Champagne Vinaigrette

Makes about 1 cup 

1 shallot, peeled and roughly chopped

1 garlic clove, roughly chopped 

2 cups packed fresh basil leaves 

Zest of 1 lemon

1 tablespoon lemon juice

1/4 teaspoon dried red chili flakes

½ cup extra virgin olive oil

1 tablespoon Champagne vinegar

Sea salt and freshly cracked black pepper, to taste

Oysters (I love Beausoleil Oysters. They’re from New Brunswick. They’re delicious).

In a blender, combine the shallot, garlic, basil, lemon zest and juice, chili flakes, olive oil, Champagne vinegar, and blend until silky smooth, combined, and all of the oil has emulsified. Season with sea salt and pepper to taste. Quick, easy, so insanely delicious. Serve immediately with oysters (or incredible served over steak or chicken), or store in the fridge for 3 – 4 days. Delicious! 

 

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