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Receta Arugula Salad And Dressing
by Global Cookbook

Arugula Salad And Dressing
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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

  1. 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.
  2. 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.
  3. 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.
  4. Note - Remainder of basil can be used with pizza, pasta, grill fish or possibly grill shrimp.
  5. 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.
  6. Serve and enjoy!