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Fresh Apple and Parsley Dressing with Greens
Published: May 1, 2005
Dressing makes 1 1/2 cups

If using a tart apple, add up to 1 tablespoon brown sugar. The dressing is nice on spicy greens like arugula and watercress, with garnishes such as shaved Parmesan, toasted nuts, and thin slices of apple or fennel. Use about 2 tablespoons of this dressing per quart of greens, serving two.


1 apple (about 7 ounces), unpeeled, quartered, cored, and cut into 1-inch cubes
2 tablespoons cider vinegar
1 teaspoon hot pepper sauce , such as Tabasco
1 scallion , chopped coarse
1/4 cup fresh parsley leaves
3/4 teaspoon table salt
1/8 teaspoon ground black pepper
2 – 3 tablespoons water
1/2 cup vegetable oil


2 quarts mixed greens , washed and dried; suggestions include arugula and watercress

1. Combine apple, vinegar, hot sauce, scallion, parsley, salt, and pepper in blender; pulse, scraping down blender jar and adding water as needed, until very finely chopped. With machine running, gradually add oil, scraping down blender jar as needed. (Can be refrigerated up to 1 week.)
2. To serve four, toss greens with 4 tablespoons dressing; serve imediately.

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