| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Veg02 |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Tomatoes, seeded and |
|
|
coarsely |
|
|
chopped |
| 1/3 |
c |
Onion, coarsely chopped |
|
|
that's one small onion |
| 2 |
T |
Apple cider vinegar |
| 2 |
T |
Safflower oil |
| 3 |
|
Sprigs fresh parsley, to 4 |
|
|
sprigs |
|
|
washed & squeezed dry |
|
|
about 1/2 tb.chopped |
INSTRUCTIONS
99801
Place all ingredients in a large blender or food processor. Puree
until smooth. Transfer to a 2-cup container, cover and store
refrigerated for up to 3 days. Serve with salad or as a vegetable dip.
Yields 1-1/2 cups. THE FIDDLEHEAD RESTAURANT & BAKERY 429 W.
Willoughby Ave. Juneau, AK Also see the website for the restaurant at
http://www.alaska.net/~fiddle/cookbook.html (no recipes there) but
they do have a cookbook for sale and according to the Alaska Roadhouse
Recipes cookbook people, this recipe is in the Fiddlehead cookbook and
was used with owner's permission. Here's what Deborah Marshall, owner
at Fiddlehead House, said about this recipe: "We've been trying for
years to describe this adequately, and there seems to be only one
description that fits: indescribably good. Originally made by Joan
Daniels at the Bread Factory in Anchorage, this salad dressing has
been Alaska's favorite for over 20 years." Book: Alaska Roadhouse
Recipes by the publishers of 'The Milepost, Alaska A to Z', 1997, page
119. ISBN: 1-878425-59-5. Recipe by: Fiddlehead Restaurant and Bakery,
Juneau, Alaska Converted by MM_Buster v2.0l.
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