Tuesday, November 27, 2007

Fresh Apple and Parsley Dressing

  • 1 medium apple (about 7 ounces), unpeeled, quartered, cored, and cut into 1-inch cubes
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon hot sauce, such as Tabasco
  • 1 scallion, chopped coarse
  • 1/4 cup fresh parsley leaves
  • 3/4 teaspoon table salt
  • 1/8 teaspoon ground black pepper
  • 2-3 tablespoons water
  • 1/2 cup vegetable oil

Combine apple, vinegar, hot sauce, scallion, parsley, salt, and pepper in blender; pulse, scraping down blender jar and adding water as needed, until very finely chopped. With machine running, gradually add oil, scraping down blender jar as needed. (Can be refrigerated up to 1 week.)

If using a tart apple, add up to 1 tablespoon own sugar. This dressing is nice on spicy greens like arugula and watercress, with garnishes such shaved Parmesan, toasted nuts, and thin slices apple or fennel. Use about 2 tablespoons of this dressing per quart of greens, serving two.

from Cooks Illustrated

Yield: makes 1 1/2 cups

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