| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic |
| 1 |
|
Shallot |
| 2 |
tb |
Red wine vinegar*; (or water; see note) 1 |
|
|
1/2 te easpoons salt| |
| 1/8 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Dijon mustard |
| 1 |
tb |
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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