serves
2
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
Basil oil
- 100 g (3½ oz) picked basil leaves
- 290 ml (10 oz) olive oil
Basil vinaigrette
- ¼ cup fresh lemon juice
- 1 garlic clove, finely grated
- 3 tsp thinly sliced fresh flat-leaf parsley
Salad
- 175 g (6 oz) mixed greens
- 2-3 Thumbelina or other mini carrots, peeled, shaved on mandoline
- 1 fennel bulb, core removed, shaved on mandoline
- 1 watermelon radish, shaved on mandoline
- 1½ tbsp toasted pistachios, chopped
Chilling time: 60 minutes
Instructions
- To make basil oil: Place basil leaves in high-speed blender. In small saucepan over medium heat, heat oil to 132°C (270°F). Pour hot oil over basil, cover blender, and blend on high speed for 1 minute. Strain basil oil through cheesecloth-lined strainer into bowl. Transfer basil oil to refrigerator to chill.
- To make basil vinaigrette: In medium bowl, whisk lemon juice, garlic and ¾ cup basil oil (reserve any remaining basil oil for other uses). Stir in parsley and season with salt and pepper.
- To assemble salad and serve: Place mixed greens in mixing bowl. Add some of the shaved carrot, fennel and radish. Drizzle some vinaigrette over salad and toss to coat. Place salad onto serving platter and sprinkle with pistachios. Top with remaining shaved vegetables and drizzle with more vinaigrette. Serve with remaining dressing on side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
