ARUGULA SALAD & DRESSING
1 ½ cups of basil leaves stripped from their stock - (375ml)
¾ cup of sunflower oil - (175ml)
4 tablespoons of olive oil - (60ml)
½ cup of mayonnaise - (125ml)
½ teaspoon of Dijon mustard - (2.5ml) 16516q1613q
1 teaspoons of lemon juice - (5ml)
Salt and white pepper - to taste
2 small handfuls of arugula lettuce
¼ cup of thinly sliced shallots - (60ml)
¼ cup of dried cranberries - (60ml)
For basil oil, place basil leaves in a bowl and pour boiling water over them, leaves for approximately 30 seconds until leaves turn a brighter green. Drain and refresh under cold running water, drain again and squeeze dry with paper towel. Place in a food processor and add both oils and process to a puree.
Line sieve with cheese cloth and set it over a deep bowl. Pour basil and oil
puree and leave undisturbed for 1 hour, or until all the oils has filtered
through into the bowl. The solids left behind in the sieve can now be
discarded.
Combine mayonnaise with a splash of basil oil. Add
Note - Remainder of basil can be used with pizza, pasta, grill fish or grill
shrimp.
Place cleaned arugula lettuce in a salad bowl and add shallots and cranberries.
Just before serving salad add 1 tablespoon of basil oil mayonnaise dressing and
toss until salad is well mixed.
Serve and enjoy!
Yields: 2 Servings
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