Salad Days Ahead!

Now that it's finally warming up, it's time to dive into cool foods again! During Evermore Me, we adapted this delicious Fresh Apple and Parsley Dressing from Cook's Illustrated. If you watched our St. Patrick's Day video coverage about parsley, this is the dressing we mention. We tossed it with dandelion greens, shaved carrots, and toasted pumpkin seeds—all Evermore ingredients—but try adding other veggies like thinly shaved radish, cucumber, and fennel!


Fresh Apple and Parsley Dressing


Yield: Makes 1½ cups


If using a tart apple, you want to add up to 1 tablespoon brown sugar, maple syrup, or honey, starting with a teaspoon. The dressing is really 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 apple cider vinegar

1 teaspoon hot pepper sauce, such as Tabasco

1 scallion, chopped coarse

¼ cup fresh parsley leaves

¾ teaspoon sea salt

1/8 teaspoon ground black pepper

2-3 tablespoons water

½ cup vegetable oil (e.g., safflower, extra-virgin olive oil, avocado oil, etc.)


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).