| 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 |
tb |
Apple cider vinegar |
| 2 |
tb |
Safflower oil |
| 3 |
|
Sprigs fresh parsley; to 4 sprigs |
|
|
(washed & squeezed dry) |
|
|
(about 1/2 tb.chopped) |
INSTRUCTIONS
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 99801
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 Originally
made by Joan Daniels at the Bread Factory in Anchorage, this salad dressing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
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