Strawberry Top Salad Dressing

Strawberry Top Salad Dressing

My grandmother once sat on a strawberry while we were berry-picking together. I was six years old, and it was just about the funniest thing I had ever seen. She found it funny, too, and wiggled her bum at me, instigating the giggle fest all over again. To this day, I can’t go berry-picking without laughing to myself. This salad dressing is rich and creamy while at the same time tangy and sweet. It’s perfect for any salad from Caesar to Cobb.

Makes 1 1/2 cups

2 egg yolks

1/4 cup strawberry tops

1/4 cup fresh basil, torn

3 tablespoons red wine vinegar

2 tablespoons dry white wine

2 tablespoons plain yogurt

2 tablespoons grated Parmigiano-Reggiano

1 teaspoon kosher salt

2 medium garlic cloves, peeled

2/3 cup extra virgin olive oil

Except for the olive oil, place all the ingredients in a food processor and pulse six times. Scrape the sides down. Turn the processor back on and slowly drizzle the olive oil through the spout and blend until emulsified. Bottle in a glass jar fitted with a lid and store in the refrigerator for up to 5 days.

This recipe is printed in Preservation Pantry: Modern Canning From Root To Top And Stem To Core