Tuesday, September 1, 2009

Sukkot Salads, Part II

(click on the photo for a larger image)

Amazing seasonal salad made today, with yellow grape tomatoes, arugula, butter lettuce, red leaf lettuce, cranberries and chickpeas. Toast some pine nuts to put on top!

The dressing was as follows:

3 tbsp basil oil (or Extra Virgin Olive Oil)
2 tbsp balsamic vinegar
2-3 tbsp olive oil (to make 3 parts oil to one part vinegar)
3 cloves garlic, minced
1 shallot, minced (I buzzed the shallot and garlic bulbs together in the food processor for a few seconds)
1/2 tsp pepper
1/2 tsp salt (or to taste)

For more Sukkot Salads, click here for Sukkot Salads III, or here for Sukkot Salads I.

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