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Bright Herb Salad Dressing | Great Performances

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JUL
11
2016
Bright Herb Salad Dressing
Recipes and Food
by Suzannah Schneider, Sustainability Connector


©Local Food

This vibrant dressing will last for weeks in your fridge, adding a pop of fresh herbs to salads and all sorts of other dishes. It comes out thick, so you can add dollops to fresh greens or treat it like a chimichurri for meats or other heartier items. I like to slather it on grilled bread before adding diced cherry tomatoes, or thin it out with a little water to swirl onto salad.

Ingredients:

1 cup packed Fresh flat leaf parsley, roughly chopped

15 large Fresh basil leaves

1/2 tsp Dried oregano

3 medium cloves Garlic, roughly chopped

¼ cup Champagne vinegar

1½ tsp Honey

¾ cup Extra virgin olive oil, the best quality you can afford

Kosher salt and freshly ground black pepper

Method:

1. Combine parsley, basil, oregano, garlic, vinegar, and honey in the bowl of a food processor and process until a paste forms. With the machine running, drizzle in the olive oil to form an emulsion. Season to taste with salt and pepper.


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