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
to blend before using.
Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.