© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Ambervim
Servings: 1 cup
This dressing will "punch up" sturdy greens like escarole, radicchio, etc.
¼ cup unseasoned rice vinegar (more OK)
2 tablespoons grated fresh horseradish (prepared horseradish OK and more OK)
1 small garlic clove
½ cup extra-virgin olive oil
¼ cup heavy cream
Purée ¼ cup vinegar, 2 tablespoons horseradish, and garlic in a food processor. With motor running, gradually add oil in a slow, steady stream through the feed tube; process until well combined, then add heavy cream. Season dressing with salt, pepper, and more vinegar and horseradish, if desired.
Store chilled in an airtight jar. Can be made 3 days ahead.