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
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.