This dressing was made to go with the Salad of Grilled Radicchio, Escarole, and Roasted Beets, where the creamy sweetness will tame the assertive bitterness of the chicories. Try this with peppery greens like rocket and cress, or use for a cold pasta salad with broccoli or rapini.
INGREDIENTS:
¼ cup basil leaves, packed (Try for the most tender leaves, usually from the ends) ¼ cup balsamic vinegar ½ teaspoon sugar 1 teaspoon honey or sweet-hot mustard 1/8th teaspoon minced garlic Pinch each salt and fresh finely ground pepper ¼ cup neutral flavored oil, such as grape seed or sunflower, as needed ½ cup plain yogurt (Do not use Greek style as it is too tart.) Runnier yogurts are better than really firm yogurts for this.METHOD:
Put all ingredients except the oil and yogurt into a blender. Puree for 30 seconds to 1 minute until no discernible chunks of leaf are left.
As soon as the leaves are well pureed, add the yogurt and puree just until mixed in thoroughly.
Remove the plug from the center of the top and in a thin stream, drizzle in the oil until the dressing is fully emulsified. You will know when this is by watching the “whirlpool” that has formed disappear. Dressing will keep 3-5 days in the refrigerator.
Yield: Around 1¼ cup dressing
Source: Chef Andrew E Cohen
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