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Ingredientes
- 1 1/2 c. basil leaves stripped from their stock - (375ml)
- 3/4 c. sunflower oil - (175ml)
- 4 Tbsp. extra virgin olive oil - (60ml)
- 1/2 c. mayonnaise - (125ml)
- 1/2 tsp Dijon mustard - (2.5ml)
- 1 tsp lemon juice - (5ml)
- 1 x salt and white pepper - to taste
- 2 x small handfuls of arugula lettuce
- 1/4 c. thinly sliced shallots - (60ml)
- 1/4 c. dry cranberries - (60ml)
Direcciones
- For basil oil, place basil leaves in a bowl and pour boiling water over them, leaves for approximately 30 seconds till leaves turn a brighter green. Drain and refresh under cool running water, drain again and squeeze dry with paper towel. Place in a food processor and add in both oils and process to a puree.
- Line sieve with cheese cloth and set it over a deep bowl. Pour basil and oil puree and leave undisturbed for 1 hour, or possibly till all the oils has filtered through into the bowl. The solids left behind in the sieve can now be discarded.
- Combine mayonnaise with a splash of basil oil. Add in Dijon mustard, lemon juice and salt and pepper to taste. Cover well and refrigeratetill needed.
- Note - Remainder of basil can be used with pizza, pasta, grill fish or possibly grill shrimp.
- Place cleaned arugula lettuce in a salad bowl and add in shallots and cranberries. Just before serving salad add in 1 Tbsp. of basil oil mayonnaise dressing and toss till salad is well mixed.
- Serve and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 2 servings | |
| Calories 1395 | |
| Calories from Fat 1374 | 98% |
| Total Fat 155.39g | 194% |
| Saturated Fat 18.6g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 308mg | 13% |
| Potassium 118mg | 3% |
| Total Carbs 5.37g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.83g | 1% |
| Protein 0.92g | 1% |
