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.
You May Like
Sign Up for The Dish
Stay in the know with a daily dose of the best seasonal recipes!