Well. You know already that I recently received a giant box of fresh vegetables, and I suspect you can imagine that when one is facing such a box, one does not have weeks upon weeks to spend planning and eating. One must eat those vegetables promptly. They are leafy and springy and fresh and after just a few days, they aren't any of those things.
And so, I thought to myself - a salad! - would be a good solution. And so I made one - the lettuce, radishes, and purple scallions (plus some non-CSA-red onion) went towards this cause, and I tossed a hard boiled egg on top, as well. Unfortunately, I then remembered that every salad dressing I have ever purchased (up to and including the four that currently reside in my refrigerator) has fallen short of my expectations, even when I buy expensive dressings and organic dressings and dressings with fancy packaging. But then I remembered that when I'm furiously paging through my cookbooks with certain recipes in mind (pancakes, or white bean soup, or meatballs, or creamed spinach, say), I whiz past the dressings/sauces categories that are standing in my way. And so, I though to myself - a homemade dressing! - would be a good solution.
Which brings me to my point(s). Firstly, the Moosewood Cookbook is a thing of beauty, a sure path to success, and an essential part of my kitchen. Secondly, creamy homemade dressing (as directed by the Moosewood Cookbook) is ABSOLUTELY DELICIOUS and TOTALLY EASY TO MAKE. Yes, I am that excited about this discovery. Oh, and thirdly - Elspeth, the better half of this blog partnership, gave me a handheld blender/mixer/puree-er thingy a few years ago as a gift, and it's a genius of a small appliance. Go get one. And then make this dressing.
Creamy Garlic Dressing
3 garlic cloves (I chopped up some of the CSA green garlic here)
3/4 cup vegetable oil
1/4 cup red wine vinegar
1 Tbsp chopped fresh basil
1 tsp salt (I used sea salt)
1 Tbsp grated Parmesan cheese (I used the grocery store can stuff, and it was still awesome)
1/2 tsp coarsely ground black pepper
1/2 cup milk
Put everything but the milk into a blender (or into the little dressing-making-cup that comes with the handheld blender deal), and whirl for a couple seconds. Add the milk. Whirl a couple seconds more. Eat the dressing on everything in sight, because it's that good. And it'll only last a week or so, covered and refrigerated.
By the by, this dressing also got me through my entire bundle of spinach in two sittings. It's that good.