Although this dressing was concocted for a cabbage slaw, it would be great with a salad of sturdy leaves like romaine or Little Gems, or kale. It would make a quick sauce for pork chops or grilled steak as well.
INGREDIENTS:
¼ cup white wine vinegar 2 tablespoons trimmed and sliced scallions whites 1 level tablespoon honey mustard 1 teaspoon sugar, honey or sweetener of your choice ½ teaspoon dried marjoram or oregano ¼ cup neutral flavored oil or light bodied olive oil ½ cup yogurt (not Greek style, choose something less tart and lighter in body) or sour cream* ½ cup scallion greens, sliced straight across 1/8th inch thick Salt and pepper to tasteMETHOD:
Put the vinegar into a blender with the scallion whites and puree. Add the honey mustard, sweetener, herbs, and season with salt and pepper to taste. Puree until smooth.
With the motor running, drizzle in the oil in a steady stream to emulsify. When all the oil is mixed in, turn off the motor and add the yogurt or sour cream and place the lid back on. Puree 30 seconds or just long enough to thoroughly mix all the ingredients and make the dressing smooth.
Turn off, remove the lid, and with the motor on its lowest setting add in the scallion greens and mix in. If your blender does not have a really low speed and the scallion tops will get chewed up, simply pour the dressing into a bowl and whisk in the scallion tops. Keeping them intact will give a brighter flavor to the end product and adds to the texture.
Store in the refrigerator until ready to use. Keeps 2-3 days in colder part of refrigerator.
Chef’s Notes: *If you want a less creamy version of this, use 2:1 oil to yogurt or sour cream. You could even use 1:1:1 oil, yogurt, silken tofu if you wish.
Yield: Around 1 cup or a little more
Source: Chef Andrew E Cohen
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