I had the best salad dressing at Coco500 in San Francisco.
Heavily olive flavored, like mild black olives, a touch of anchovy, and a little bit creamy. Does anyone know how they achieve that consistency? It's thinner than a Ranch dressing.
Should I just use a food processor and make mayo, but add extra oil? Can I get away with blending olive oil and storebought mayo? I figure the olives and a little anchovy paste won't be hard to incorporate towards the end.
I think it needs to be watery enough to squirt out of a squirt bottle, since the salad seemed lightly doused in dressing rather than tossed thorougly.