Garlic-basil dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove garlic | |
| 1 | Shallot | |
| 2 | tablespoons | Red wine vinegar* (or water; |
| See Note) | ||
| 1½ | teaspoon | Salt| |
| ⅛ | teaspoon | Freshly ground black pepper |
| 2 | tablespoons | Dijon mustard |
| 1 | tablespoon | Sugar |
| ¾ | cup | Canola, corn or vegetable |
| Oil | ||
| 15 | Fresh basil leaves | |
Directions
Turn on the processor with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the vinegar, salt, pepper, mustard and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.
*Note: If you need the salad to remain bright green, eliminate the vinegar altogether and substitute water.
COOKING LIVE SHOW #CL9084
All recipes courtesy Shirley O. Corriher, "Cookwise"