Makes: 2 cups
We have been on a salad tear the last six months.
Neil Perry’s classic palm sugar dressing with leaves and herbs is just amazing.
My mother said that this Giana De Laurentiis’ salad of leaves tossed with caramelised pancetta and fennel was the best salad she had ever had.
Though in what is certainly seeming like a never-ending crescendo, the podium needs to be cleared again.
Because this dressing is superb.
Nothing less than one would expect from Thomas Keller.
The basic ingredients don’t vary from a traditional vinaigrette, though the use of the blender and the addition of the egg yolks completely transforms what would have been a vinaigrette, into the most wonderful cream.
Just add leaves and some fragrant herbs: dill, basil, coriander, chervil, tarragon, whatever you have in the fridge.
Get excited. It’s superb.
1 tbsp chopped garlic
1 1/2 tsp chopped shallots
2 tbsp plus 1 tsp Dijon mustard
1/4 c balsamic vinegar
1 large egg yolk
2 c canola oil
Salt and freshly ground black pepper
- Place the garlic, shallots, mustard and vinegar in a blender and blend until well combined. Add the egg yolk and blend again.
- With the machine running, slowly drizzle in the oil until the dressing is thick and emulsified. Season to taste with salt and pepper. (Can be refrigerated in a covered container for 1 week.)