Yield: 1 Servings
|¼ cup||Olive oil|
|3 tablespoons||Balsamic vinegar|
|1 tablespoon||Red wine vinegar|
|1 teaspoon||Chopped basil|
The "hot" in this dressing is in reference to temperature, not flavor, as it softens the tougher-leaved greens like radicchio.
DIRECTIONS: =========== Sprinkle a pinch of salt in a wooden salad bowl and rub the garlic clove all over to season the bowl. Add the salad greens. Heat oil, vinegars and shallots in a small saucepan, stirring occasionally. Pour hot dressing over greens and toss gently.
Sprinkle salad with basil and toss again. Serve immediately.
From: The Cook's Garden catalog - Spring/Summer 1993 (page 65)