Recipe - Garlic-Basil Dressing

1 Clove garlic
1 Shallot
2 tablespoon Red wine vinegar*; (or
water; see note) 1
One half te easpoons salt|
1/8 teaspoon Freshly ground black pepper
2 tablespoon Dijon mustard
1 tablespoon Sugar
Three fourths cup Canola; corn or vegetable
oil
15 Fresh basil leaves

Turn on the processor with the steel blade and drop the garlic and shallot
down the feed tube onto the spinning blade to mince. Add the vinegar, salt,
pepper, mustard and sugar. With the processor running, slowly drizzle in
the oil. Add the basil leaves and coarsely chop with several on/off pulses.

*Note: If you need the salad to remain bright green, eliminate the vinegar
altogether and substitute water.

Notes: Recipe courtesy of Shirley O. Corriher, "Cookwise"

Recipe by: Cooking Live Show #CL9084

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Apr 4, 1998