Parsley Dressing & Variations
total time: 10 minutes; 10 minutes 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 […]
total time: 10 minutes; 10 minutes
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 cupsIngredients
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.
