From the kitchen of One Perfect Bite...I came across this recipe years ago. We had been gifted with gorgeous grassfed steaks and I wanted a simple salad to accompany them. I let my fingers do the walking, and while searching I came across The Paupered Chef, a blog that has since become inactive. They were featuring a salad and dressing that was included in Thomas Keller's book Bouchon. With a pedigree like that, I knew my steaks would be in good company, so the salad and dressing became part of our meal. With just 3 ingredients, the dressing is the epitome of simplicity, though I must admit I mix it up a bit and use 2 parts canola oil to 1 part extra virgin olive oil to add some additional flavor. You'll notice that the dressing has no salt, sugar or herbs added to it. That's because Keller adds them to his salads rather than their dressing. This is a creamy sauce that flows easily and coats a spoon. It is not thick, and for that reason it is important to add only a third of the oil to the blender. Adding more at that time would turn the emulsion into a thick mayonnaise that cannot be poured. It's thought that Keller uses canola oil because it is bland and does not interfere with other flavors. I think most of you will enjoy the freshness of this dressing, but do remember it is unseasoned and you are expected to season the greens before tossing the salad. Do give this a try. It will keep for 2-1/2 weeks in the refrigerator, and should it separate, simply give it another whirl in the blender. Here is how the dressing and Keller's Bibb lettuce salad are made.
