Grace Parisi makes twice as much dressing as she needs for two reasons: a smaller amount would be impractical to do in her blender—and she likes to have leftovers for another day.
Terrific Green Salads
In a blender, puree the basil, shallot, tomatoes, vinegar, mustard, and 6 tablespoons of water until smooth. Blend in the oil. In a bowl, toss the mesclun with 1/3 cup of the dressing. Season with salt and pepper; serve.
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