I found this amazing salad dressing recipe that can also be used with poached salmon or as a dip. Don't be scared off by the anchovy- you don't taste a fishy flavor at all.
Ingredients:
1/2 ripe medium avocado (about 7 oz)
3 Tbsp white wine vinegar
1 garlic clove, finely chopped
1 oil-packed anchovy, very finely chopped
1 tsp fresh lemon juice
1/2 tsp fresh lime juice
1/4 tsp sugar
3/4 cup olive oil
1/4 cup heavy whipping cream
3 Tbsp chopped fresh Italian parsley (or 1 Tbsp dried parsley)
2 Tbsp chopped fresh tarragon (or 2/3 Tbsp dried tarragon)
2 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh basil (or 1/3 Tbsp dried basil)
1 small shallot, finely chopped (about 1 Tbsp)
Blend first 7 ingredients in processor until coarse puree forms. With machine running, gradually add oil through feed tube; blend well. Transfer mixture to bowl; whisk in cream. Add parsley, tarragon, cilantro, basil, and shallot; whisk to combine. Season dressing to taste with salt and pepper. Cover and chill at least 3 hours (dressing will separate if not chilled). Let stand at room temperature 20 minutes and rewhisk before serving.
No comments:
Post a Comment