This is one of the all-time classics of our restaurant. We use cipollini onions because they’re sweet, and they give the dressing a vaguely Italian bent, but yellow and white onions work just fine if you can’t get your hands on the little guys. Toss with mixed greens
Ingredients
- 1/3 cup roughly chopped meaty cipollini onion or other variety
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- Drop of honey
- 5 turns white pepper
- Juice of 1/2 lemon
- 1/2 cup grapeseed oil
- Large pinch fine sea salt
- 2 tablespoons Frankies 457 extra-virgin olive oil
Step by step
- Combine all the ingredients in a blender, adding the olive oil last—after everything is pretty much all ground up and headed toward liquidville—and process until smooth. Use immediately or keep, covered, in the fridge for as short a time as possible.