Arugula Salad And Dressing Recipe

• 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)

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.
2. Drain and refresh under cool running water, drain again and squeeze dry with paper towel.
3. Place in a food processor and add in both oils and process to a puree.
4. Line sieve with cheese cloth and set it over a deep bowl.
5. Pour basil and oil puree and leave undisturbed for 1 hour, or possibly till all the oils has filtered through into the bowl.
6. The solids left behind in the sieve can now be discarded.
7. Combine mayonnaise with a splash of basil oil.
8. Add in Dijon mustard, lemon juice and salt and pepper to taste.
9. Cover well and refrigeratetill needed.
10. Note - Remainder of basil can be used with pizza, pasta, grill fish or possibly grill shrimp.
11. Place cleaned arugula lettuce in a salad bowl and add in shallots and cranberries.
12. Just before serving salad add in 1 Tbsp.
13. of basil oil mayonnaise dressing and toss till salad is well mixed.
14. Serve and enjoy!

basil, sunflower oil, extra virgin olive oil, mayonnaise, mustard , lemon juice, salt, arugula, shallots, cranberries

Taken from cookeatshare.com/recipes/arugula-salad-and-dressing-70046 (may not work)