The "hot" in this dressing is in reference to
temperature, not flavor, as it softens the
tougher-leaved greens like radicchio.
DIRECTIONS: =========== Sprinkle a pinch of salt in a
wooden salad bowl and rub the garlic clove all over to
season the bowl. Add the salad greens. Heat oil,
vinegars and shallots in a small saucepan, stirring
occasionally. Pour hot dressing over greens and toss
gently. Sprinkle salad with basil and toss again.
Serve immediately.
From: The Cook's Garden catalog - Spring/Summer 1993
(page 65)
