Rockefeller Salad Dressing
Ingredients
- 1 10 oz. bag baby spinach, well washed, picked of stems
- 1 bunch flat-leaf parsley, leaves only
- 1/2 cup chopped fresh fennel
- 4 green onions, tender green parts only, chopped
- 1/4 cup chopped fresh garlic
- 1/4 cup tomato puree (fresh or canned)
- 1/2 tsp. dried tarragon
- 5 anchovies
- 1 tsp. salt
- 1/4 tsp. white pepper
- 2 tsp. fresh lemon juice
- 1/2 cup red wine vinegar
- 2 cups extra-virgin olive oil
Instructions
- 1
Wash and chop all the vegetables, and put them into a food processor with the tomato puree, tarragon, anchovies, salt, pepper, and lemon juice. Add two tablespoons of water, and process the mixture into as fine a paste as you can.
- 2
Add the vinegar to the mixture, give it a short pulse in the processor, and pour the resulting slurry into a bowl.
- 3
Slowly whisk the olive oil into the mixture, pouring it in a thin stream until completely blended.