This dressing was designed for Broccoli Slaw, but will enhance many other things that that have a bit of peppery bite or assertive flavor, such as dishes with cauliflower, cabbage, arugula, cress, and the like. This iteration is a little lighter than v.2 as it uses less mayonnaise, and a little more oil.
INGREDIENTS:
3 tablespoons red wine vinegar
1 clove garlic, peeled*
Salt and pepper to taste
2 teaspoons ultrafine sugar or agave syrup
½ teaspoon of mixed dried oregano, thyme, and basil, crumbled to powder
½ cup light flavored oil such as grapeseed or sunflower
¼ cup mayonnaise
METHOD:
Rub a non-reactive mixing bowl with the garlic clove just hard enough so you can see streaks of garlic oil left in the bowl. Season the bowl moderately with the garlic.
Add the vinegar, salt and pepper, and the herbs. Allow to macerate 5 minutes. Whisk in the sugar or agave until it is completely combined.
Whisk in the oil in a thin steady stream to thoroughly emulsify it. When all the oil is mixed in, add the mayo and whisk it in as well.
Taste for balance and add sugar if need. If you desire a creamier texture, whisk in mayo a spoonful at a time to achieve the desired texture.
Use right away or store in a tightly covered container in the refrigerator until needed.
Chef’s Notes: * If you wish, you can skip the garlic entirely for the slaw. Entirely a matter of personal taste.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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