Rockefeller Salad Dressing

This idea grew out of something I ate a long time ago in the extinct T. Pittari’s, where it was the house salad dressing. It was a greenish vinaigrette with a good bit of garlic and parsley. What brought it to mind is the spinach vinaigrette created by the local Cousins salad-dressing makers. I thought I might have something if I used the other vegetables found in the original oysters Rockefeller at Antoine’s. It worked. This is a particularly good dressing for salads topped with some grilled or fried protein. Oysters, for example.

This recipe makes a fairly large amount, but it stores easily and well (and probably improves) in the refrigerator.

  • 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
Rockefeller green dressing for salads.

Rockefeller green dressing for salads.

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.

Adjust seasonings to taste. Store in tightly-capped bottles in the refrigerator. The dressing will congeal at cold temperatures, but will become liquid if left out for about ten minutes.

Makes about three cups.

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