Fresh Apple and Parsley Dressing With Greens

From Cook's Illustrated. If using a tart apple, add up to 1 tablespoon brown sugar. The dressing is nice on spicy greens like arugula and watercress, with garnishes such as shaved Parmesan, toasted nuts, and thin slices of apple or fennel. Use about 2 tablespoons of this dressing per quart of greens, serving two

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  apple, unpeeled, quartered, cored, and cut into 1-inch cubes (about 7 ounces)
• 2  tablespoons cider vinegar
• 1  teaspoon  hot pepper sauce, such as Tabasco
• 1  scallion, chopped coarse
• 1⁄4 cup fresh parsley leaves
• 3⁄4 teaspoon table salt
• 1⁄8 teaspoon ground black pepper
• 2 -3  tablespoons water
• 1⁄2 cup  vegetable oil
• 2  quarts  mixed greens, washed and dried, suggestions include arugula and watercress

Directions

1. Combine apple, vinegar, hot sauce, scallion, parsley, salt, and pepper in blender; pulse, scraping down blender jar and adding water as needed, until very finely chopped.
2. With machine running, gradually add oil, scraping down blender jar as needed. (Can be refrigerated up to 1 week.).
3. To serve four, toss greens with 4 tablespoons dressing; serve imediately.