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Parsley Dressing & Variations

Parsley Dressing & Variations

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These recipes come from New England culinary legend Hiroshi Hayashi. For many years he owned wildly popular restaurants in Boston and Peterborough, New Hampshire; these days he teaches the culinary arts at The Monadnock School for Natural Cooking & Philosophy. His dressings are available locally for purchase, but they disappear from the shelves pretty fast.

Yield: about 4 cups

Preparation Time: 10 minutes

Start to Finish Time: 10 minutes

  • 1 pound soft tofu
  • 2 cups water
  • 5 ounces apple cider vinegar
  • 1/2 teaspoon kosher or sea salt
  • Dash freshly ground black pepper
  • 1-1/2 cups extra-virgin olive oil
  • Juice of 1/2 lemon
  • 1 cup parsley, finely chopped

In the bowl of a food processor, pulse tofu until mushy.

Add water, vinegar, salt, and pepper. Mix well.

Add oil and lemon juice. Stir in parsley by hand.

Parsley-Garlic Dressing

  • 2 garlic cloves, roughly chopped

Prepare Parsley Dressing recipe, adding garlic to tofu.

Sesame Dressing

  • 1 tablespoon tahini (sesame paste)
  • 1/2 cup soy sauce

Omit parsley; substitute tahini and soy sauce.


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