From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Rockefeller Salad Dressing This idea grew out of a dressing I had a long time ago at the extinct T. Pittari's, where the house dressing was a greenish vinaigrette with a good bit of garlic and parsley. It was enhanced by the spinach vinaigrette created by the local Cousins salad-dressing makers. My addition: using the other vegetables in a Rockefeller sauce for oysters, including the little-known ones. This is a particularly good dressing for salads topped with some grilled or fried protein. Oysters, for example. This recipe makes a fairly large amount, but it stores easily and well (and probably improves) in the refrigerator. 1 10 oz. bag baby spinach, well washed, picked of stems 1 bunch flat-leaf parsley, leaves only 1/2 cup chopped fresh fennel 4 green onions, tender green parts only, chopped 1/4 cup chopped fresh garlic 1/4 cup tomato puree (fresh or canned) 1/2 tsp. dried tarragon 5 anchovies 1 tsp. salt 1/4 tsp. white pepper 2 tsp. fresh lemon juice 1/2 cup red wine vinegar 2 cups extra-virgin olive oil 1. Wash and chop all the vegetables, and put them into a food processor with the tomato puree, tarragon, anchovies, salt, pepper, and lemon juice. Add two tablespoons of water, and process the mixture into as fine a paste as you can. 2. Add the vinegar to the mixture, give it a short pules in the processor, and pour the resulting slurry into a bowl. 3. Slowly whisk the olive oil into the mixture, pouring it in a thin stream until completely blended. Adjust seasonings to taste. Store in tightly-capped bottles in the refrigerator. The dressing will congeal at cold temperatures, but will become liquid if left out for about ten minutes. Makes about three cups. Click here for an index of recipes from past editions. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com