| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Sauces, Salads |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 3 |
tb |
Balsamic vinegar |
| 1 |
tb |
Red wine vinegar |
| 1 |
|
Shallot; minced |
| 1 |
ts |
Chopped basil |
| 1 |
|
Garlic clove |
INSTRUCTIONS
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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