Insalata Mista with Basil Dressing

• 1/3 cup lightly packed fresh basil leaves
• 1/3 cup white wine vinegar or freshly squeezed lemon juice
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 cup extra-virgin olive oil
• 8 cups arugula, torn into small pieces if large
• 4 cups bite-size pieces of radicchio (from one 10-ounce head)
• 1 carrot, peeled
• 1 hothouse (European) cucumber, peeled

1. Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender.
2. With the machine running, gradually blend in the oil.
3. Place the arugula and radicchio in a wide, shallow bowl.
4. Using a vegetable peeler, shave the carrot over the salad.
5. Shave the cucumber into a medium bowl and pat the shavings with paper towels to absorb the excess moisture.
6. Add the cucumbers to the salad.
7. Toss the salad with enough basil dressing to coat.
8. Season to taste with salt and pepper, and serve.
9. The vinaigrette and salad can be prepared one day ahead.
10. Cover separately and refrigerate.
11. Whisk or shake the dressing to blend before using.

basil, white wine vinegar, salt, freshly ground black pepper, extravirgin olive oil, arugula, bitesize, carrot, hothouse

Taken from www.epicurious.com/recipes/food/views/insalata-mista-with-basil-dressing-394250 (may not work)