Yield: 1 servings
|½ cup||Tomatoes; seeded and coarsely|
|\N \N||; chopped|
|⅓ cup||Onion; coarsely chopped|
|\N \N||(that's one small onion)|
|2 tablespoons||Apple cider vinegar|
|2 tablespoons||Safflower oil|
|3 \N||Sprigs fresh parsley; to 4 sprigs|
|\N \N||(washed & squeezed dry)|
|\N \N||(about 1/2 tb.chopped)|
Place all ingredients in a large blender or food processor. Puree until smooth. Transfer to a 2-cup container, cover and store refrigerated for up to 3 days. Serve with salad or as a vegetable dip. Yields 1-½ cups.
THE FIDDLEHEAD RESTAURANT & BAKERY 429 W. Willoughby Ave. Juneau, AK 99801 Also see the website for the restaurant at (no recipes there) but they do have a cookbook for sale and according to the Alaska Roadhouse Recipes cookbook people, this recipe is in the Fiddlehead cookbook and was used with owner's permission.
Here's what Deborah Marshall, owner at Fiddlehead House, said about this recipe: "We've been trying for years to describe this adequately, and there seems to be only one description that fits: indescribably good. Originally made by Joan Daniels at the Bread Factory in Anchorage, this salad dressing has been Alaska's favorite for over 20 years." Book: Alaska Roadhouse Recipes by the publishers of 'The Milepost, Alaska A to Z', 1997, page 119. ISBN: 1-878425-59-5.
Recipe by: Fiddlehead Restaurant and Bakery, Juneau, Alaska Converted by MM_Buster v2.0l.