Garlic-basil dressing

Yield: 4 servings

Measure Ingredient
1 \N Clove garlic
1 \N Shallot
2 tablespoons Red wine vinegar* (or water;
\N \N See Note)
1½ teaspoon Salt|
⅛ teaspoon Freshly ground black pepper
2 tablespoons Dijon mustard
1 tablespoon Sugar
¾ cup Canola, corn or vegetable
\N \N Oil
15 \N Fresh basil leaves

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.


All recipes courtesy Shirley O. Corriher, "Cookwise"

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