This dressing is for a salad of chunks of radish with tender lettuce. Pretty simple, but excellent in its simplicity. Try this dressing with assertive or bitter salad leaves such as escarole, endive, chicory, and radicchios.
INGREDIENTS:
¼ cup basil leaves, packed (Try for the most tender leaves, usually from the ends) ¼ cup white balsamic vinegar ½ teaspoon sugar 1 teaspoon honey-mustard 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:
Bring a large pot of well salted water to the boil. Prepare an ice and water bath large enough to hold all the basil.
Place the basil into a strainer and dip into the boiling water for 15 seconds.
Immediately transfer the basil to the ice and water bath and submerge. Chill, then remove from the water and squeeze as dry as possible. Then roll the herbs in a paper towel to extract any more water you can.
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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