Fresh Apple and Parsley Dressing with Greens

Published May 1, 2005.

Why this recipe works:

We built our salad dressing recipes around ingredients not regularly used in dressings, including apples, raisins, carrot juice, and ruby port. We balanced these ingredients with fats such as cream, buttermilk, mayonnaise, nut oils, and yogurt and punctuated the dressings with condiments such… read more

We built our salad dressing recipes around ingredients not regularly used in dressings, including apples, raisins, carrot juice, and ruby port. We balanced these ingredients with fats such as cream, buttermilk, mayonnaise, nut oils, and yogurt and punctuated the dressings with condiments such as chili paste and orange marmalade. To give our dressing recipes more depth and intensity of flavor, we turned to the stovetop to reduce wine and juices and toast spices and sesame seeds.

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Dressing makes 1 1/2 cups

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

Ingredients

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