My Aunt Ruth sent me this recipe to share with readers of my blog; it was provided to her by Laura Branca of Moosewood, Inc. I haven't tried the recipe myself yet, but look forward to doing so.
Yields 2 1/4 cups
Time: 5-10 minutes
1 cup canola or other vegetable oil
3 tablespoons cider vinegar or fresh lemon juice
2 teaspoons mild honey
1/4 cup rinsed spinach leaves, packed
1/4 cup fresh basil leaves, loosely packed
2 teaspoons Dijon mustard
1/4 teaspoon salt, or to taste
pinch of ground black pepper
1 cup milk or buttermilk
In a blender, combine the oil, vinegar or lemon juice, honey, spinach, basil, mustard, salt, and pepper and puree until smooth. With the blender still running, gradually add the milk or buttermilk in a thin stream — the dressing will become thick and creamy. As soon as the dressing thickens, stop the blender or the oil may separate, causing the dressing to become thin.
Moosewood House Dressing will keep for about a week in the refrigerator. If it separates, shake well before serving.
An Update from the University of Missouri
1 year ago