This dressing can also be used as a wholesome dip. (Photo: Sarah F. Berkowitz)Apple and Pear's house salad dressing
The original recipe from Israeli restaurant owner and chef Gionatan Ottolenghi is yours for the trying.
One of my favorite food stops in Israel was to Gionatan Ottolenghi’s famous Apple and Pear (Agas Ve’Tapuah) restaurant in Safra Square. Ottolenghi told me that customers begged him for the recipe for this dressing, which he started bottling and selling. These days he has no time to bottle the dressing for clients, but he shared the fabulous recipe with us.
Gionatan Ottolenghi's Apple and Pear restaurant is an authentic Italian gem in the heart of Jerusalem. (Photo: Sara Liba Tolwin)
This creamy herb dressing is great as a dip, too! Perfect party snack or vegetarian side dish with crudites and chips. (It’s not too early to start planning those Fourth of July parties!)
Ingredients
- 1/2 pound parsley
- 1/2 pound dill
- 3 tablespoons mayonnaise
- 3 cloves garlic
- 1 small onion, chopped
- 2 ounces apple cider vinegar
- 3 teaspoons sugar
- 1/2 teaspoon white or black pepper
- 1 teaspoon salt
- 1 cup sunflower or canola oil
Directions
In a food processor or blender, combine all ingredients except for the oil. Process until blended. With the machine on, slowly drizzle in the oil until the dressing is emulsified.
If mixture is too thick, add a few drops of water and process until smooth.
Keep in refrigerator for up to one week.
Related Topics: Salads
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