Lately I’ve been getting tons of requests for Chef David Smith’s Creamy Italian Dressing. So for all you fans out there, here it is:
- packed 1/2 c fresh basil
- packed 1/2 c fresh parsley
- 1/2 c chopped scallion greens
- 4 cloves of garlic, peeled
- 1/4 c honey
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 1 T Dijon mustard
- 1 c white balsamic vinegar
- 3 c canola oil
- 1/3 c cold water
Blend all but the oil and water, until completely liquefied. While blending, slowly add about 1/3 of the oil until the dressing is emulsified and thick. Add a few tablespoons of water to thin, then continue to add oil and water, alternating, until all oil is incorporated into the dressing.
Refrigerate in a glass jar and use to flavor salads, grains, legumes and meats. Enjoy!
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