I enjoy garden talk. The other afternoon I was
conversing with a fellow gardener, both of us lamenting the fact that our
harvests were a bit lean thus far this season. I do have a bumper crop of scallions
(re-grown from those initially purchased at the market) however, so decided to
pull up a couple of them, pinch off a couple of basil leaves, and throw them
together along with other pantry staples to create a truly fresh salad
dressing. There’s nothing like making homemade salad dressing, but particularly
when you’re using your own fresh herbs and vegetables. This one is light,
fragrant, and as you can see, the color is beautiful.
Creamy Scallion Dressing
2 scallions, cut into 2” pieces
2 fresh basil leaves
½ c. vegetable oil
¼ c. cider vinegar
1 T. sugar
½ t. Worcestershire sauce
¼ t. dry mustard
½ t. kosher salt
¼ t. freshly ground black pepper
Place all ingredients into the work bowl of a mini
food processor. Process until smooth and
creamy. Taste for seasoning. Refrigerate four hours or overnight before serving
to allow flavors to meld.
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