Parsley Garlic Dressing

Name: Parsley Garlic Dressing
Yield: makes about 2 cups
Ingredients: 1 (12-ounce) block silken tofu, drained; 1 large or 2 small cloves garlic; 1/4 large bunch parsley (about 1 cup coarsely chopped leaves and stems); Juice of 1 lemon; 1/4 cup unseasond rice vinegar; 1/4 cup extra-virgin olive oil; 1 teaspoon coarse kosher or sea salt; 1/4 teaspoon cayenne pepper

December 14, 2011

When I lived in Peterborough, New Hampshire, in the early 1990s, I had two obsessions. The first was the lettuce mix from organic farming pioneer Rosaly Bass, who charmed me so much I signed up for a subscription that let me pick what I wanted off her land all season long. (I tended to swing by at midnight after a long day as editor of the weekly Monadnock Ledger and shovel up carrots by moonlight.) The second was this powerfully sharp dressing, made by chef Hiroshi Hayashi at his elegant, health-minded Japanese restaurant, Latacarta. While Rosaly’s farm is still going strong, Hayashi long ago closed the restaurant and started the Monadnock School of Natural Cooking and Philosophy, but he still makes this vegan dressing. I use it to dress simple salads of butter lettuce with cherry tomatoes and carrots, taking care to slice the carrots into a perfect julienne the way I remember Hayashi did. The dressing also makes an excellent dip for crudités.

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