The Daily Grind, Chop and Fry

I’ve been making this for years without ever writing it down or, frankly, perfecting it. After fussing for a considerable amount of time today I am finally happy. This is super rich and thick. Put it in a zip bag and cut the end off just before serving to pipe it on the salad.

Edit – I thought I was happy, but once I got it on the salad, it still wasn’t zippy enough. It needs more vinegar and more lime zest. It’s also still too thick (it should be thinned with water rather than oil), and looks unattractive on the salad. This goes on a salad with  Bibb lettuce, radicchio and grapefruit, which is a great counterpoint to the richness of the dressing when it works well. It’s a nice salad for Valentine’s Day. So consider this recipe still in the experimental category. If you try it, please comment with any changes you made or let me know how it went.

4 oz. shelled pistachios
1/4 cup olive oil, plus 2 tablespoons
1/4 cup balsamic vinegar
1/4 cup water, plus 2 tablespoons
2 tsp lime zest
salt and pepper to taste

Toast pistachios on baking sheet in 350 degree oven for approx 12 minutes, shaking sheet once during cooking. When nuts are done, transfer to bowl of food processor to stop cooking.

Add remaining ingredients to food processor, reserving one tablespoon olive oil an one tablespoon water. Process until smooth, adding oil if necessary and vinegar to taste (you will probably need it). Check seasonings. Before serving, bring to room temperature.