I made this a day in advance and kept adjusting the ingredients to taste. Will any of us ever be able to duplicate it again? What’s listed below is my best guess about what went into this thick, tasty salad dressing.
1/2 cup roasted, salted pistachios (without the shell)
1 clove garlic
1 small shallot, 1 – 2 T.
1/2 cup white wine vinegar (I used a combination of of rice, balsamic, & pinot grigio)
1/2 cup olive oil
1/4 cup canola oil
1/3 cup water
2 teaspoons sugar
With a steel blade, process pistachios, garlic and shallot in a food processor. Scrape down the sides and add vinegar. Slowly add oils while food processor is running. Add water and salt and pepper to taste. I usually serve this on my Tubac Salad,but many other yummy possibilities have been suggested in the comment section below.