Ingredients
- 1/3 cup lightly packed fresh basil leaves
- 1/3 cup white wine vinegar or fresh 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
- 4 cups bite-size pieces radicchio, from 1 (10-ounce) head
- 1 carrot, peeled
- 1 hothouse cucumber, peeled
Directions
Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.
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By sarafinaca_11876564
fayetteville, NC
on May 21, 2009
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This dressing was awesome, it's the perfect summer dressing. What ever you use it on it makes it very fresh. I too use the rice wine vinegar for a more milder taste. I've always done my carrots and cucumbers with the peeler it gives a completely different texture to the salad and helps absorb the dressing better.
By Chef #1218997
Akron, OH
on March 28, 2009
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I made this with Giada's Champagne Risotto and it was very tasty. My husband and I both liked the dressing. I used rice wine vinegar instead of the lemon juice.
By sandiemaye_4273281
Medina, OH
on August 22, 2007
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Thanks to Giada, I never buy bottled dressings anymore! And this dressing is my favorite! I love it on green salad, and I tossed it with redskin potatoes and green onions for potato salad. Got raves at a BBQ!
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