Moosewood House Dressing Recipes

Steps:

• Puree all ingredients in blender, except milk.
• While the blender is still running, slowly add the milk in a stream until dressing thickens.
• Stop the blender when the dressing thickens or the oil may seperate and the dressing will become thin.
• This will store for about a week in the frige; shake before use if it looks like it is seperating.

Steps:

• In a blender, combine the oil, vinegar or lemon juice, honey, spinach, basil, mustard, salt, and pepper and purée until smooth. With the blender still running, gradually add the milk or buttermilk in a thin stream--the dressing will become thick and creamy. As soon as the dressing thickens, stop the blender or the oil may separate, causing the dressing the become thin. Moosewood House Dressing will keep for about a week in the refrigerator. If it separates, shake well before serving.

Steps:

• Peel and chop the hard boiled eggs.
• Place all of the ingredients in a blender and puree until smooth.
• Covered and refrigerated this dressing will keep for about 5 days.

Steps:

• In a small bowl or ramekin, cover the sun-dried tomatoes with 1/4 cup boiling water and set aside to soak for 10 minutes. Drain and roughly chop the softened sun-dried tomatoes.
• Place all ingredients in a blender and whirl until smooth.
• Drizzle dressing on romaine lettuce and toss with optional croutons and Parmesan.
• Note: I didn't have a lemon so used 3 tablespoons of the tomato water and a couple additional capers.