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.

Ingredients

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

Instructions

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

Ingredients

2 garlic cloves, roughly chopped

Instructions

Prepare Parsley Dressing recipe, adding garlic to tofu.

Sesame Dressing

Ingredients

1 tablespoon tahini (sesame paste)

1/2 cup soy sauce

Instructions

Omit parsley; substitute tahini and soy sauce.

Cooking & Recipes

Yield:

about 4 cups

Preparation Time:

10 minutes

Start to Finish Time:

10 minutes

Preparation Method

No Cook

Source

Yankee Magazine's Best New England Recipes

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