|1 cup||Vegetable oil|
|2 tablespoons||Cider vinegar or fresh lemon juice|
|1 teaspoon||Honey or 2 tablespoons apple juice|
|5||Spinich leaves; (to 6)|
|2 tablespoons||Chopped fresh parsley|
|1 teaspoon||Fresh basil; (OR 1/4 teaspoon dried)|
|1 teaspoon||Fresh marjoram; (OR 1/4 teaspoon dried)|
|1||Garlic clove; pressed|
1. Blend all of the ingredients, except the buttermilk, for one minute.
While the blender is running, slowly pour in the buttermilk. As soon as the dressing thickens, turn off the blender or the dressing will separate and become runny. It should be thick and creamy. Chill at least 30 minutes so the flavors have a chance to meld.
2. Other herbs can be used to vary this dressing. Dill, tarragon, oregano, a dab of Dijon mustard, and freshly ground black pepper are all possible additions or substitutions. Fresh herbs in season are always our choice when available. Yogurt or sour cream may be substituted for the buttermilk.
However, buttermilk makes the most creamy and stable (non-separating) dressing.
3. Refrigerated and tightly covered, it will stay fresh for up to a week.
If the dressing separates, reblend.
Recipe by: New Recipes From Moosewood Restaurant Posted to MC-Recipe Digest V1 #980 by Badams <adamsfmle@...> on Jan 03, 1998
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