Arugula Salad & Dressing

Yields: 2 Servings

Ingredients

Dressing:

• 1 ½ cups of basil leaves stripped from their stock – (375ml)
• ¾ cup of sunflower oil – (175ml)
• 4 tablespoons of olive oil – (60ml)
• ½ cup of mayonnaise – (125ml)
• ½ teaspoon of Dijon mustard – (2.5ml)
• 1 teaspoons of lemon juice – (5ml)
• Salt and white pepper – to taste

Salad:

• 2 small handfuls of arugula lettuce
• ¼ cup of thinly sliced shallots – (60ml)
• ¼ cup of dried cranberries – (60ml)

Directions

1. For basil oil, place basil leaves in a bowl and pour boiling water over them, leaves for approximately 30 seconds until leaves turn a brighter green. Drain and refresh under cold running water, drain again and squeeze dry with paper towel. Place in a food processor and add 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 until 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 Dijon mustard, lemon juice and salt and pepper to taste. Cover well and chill until needed.
4. Note – Remainder of basil can be used with pizza, pasta, grill fish or grill shrimp.
5. Place cleaned arugula lettuce in a salad bowl and add shallots and cranberries. Just before serving salad add 1 tablespoon of basil oil mayonnaise dressing and toss until salad is well mixed.
6. Serve and enjoy!