loved this as a salad dressing with a lighter olive oil base, but also really enjoyed it as a marinade for this salmon! i used foil pouches and probe thermometers, cooked to temperature in the air fryer, and then poured a reserved portion of the dressing over the finished fillets. super simple, huge flavor and flexibility for very little effort.
classic fave, really love the texture of a rough purée, and the look and feel and added flexibility of stirring in cream at the table individually, rather than mixing it into the pot. since i’m cooking for one and, even cut in half, the recipe serves seven, that lets me freeze most of it, and also share with friends who want any alternative to heavy cream, or even prefer it without.
incredible flavor, and the whole place smells amazing while it’s cooking. not as difficult to make as i’d guessed from the recipe, great with an olive loaf and a cold soda or some hot tea.
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