| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic |
| 1 |
|
Shallot |
| 2 |
T |
Red wine vinegar*, or |
|
|
water see note 1 |
|
|
1/2 te easpoons salt| |
| 1/8 |
t |
Freshly ground black pepper |
| 2 |
T |
Dijon mustard |
| 1 |
T |
Sugar |
| 3/4 |
c |
Canola, corn or vegetable |
|
|
oil |
| 15 |
|
Fresh basil leaves |
INSTRUCTIONS
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. Notes:
Recipe courtesy of Shirley O. Corriher, "Cookwise" Recipe by: Cooking
Live Show #CL9084 Posted to MC-Recipe Digest by "Angele and Jon
Freeman" <jfreeman@comteck.com> on Apr 4, 1998
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