Master Recipe For Herbal Dressing
A versatile herb-packed dressing for salads, marinades, or dipping. Adjust heat and salt to taste; avoid over-blending after herbs are added.
Servings 2 cups
Ingredients
- ½ cup canola oil
- ½ cup extra virgin olive oil
- ⅓ cup white wine vinegar
- ⅓ cup water
- 1 large clove garlic, peeled and cut into several uniform pieces (about 1 teaspoon)
- ½ teaspoon each freshly ground coriander and cumin seeds
- 1/2–1 teaspoon salt
- 1 tablespoon Dijon style mustard or homemade mustard (optional)
- ½ teaspoon hot pepper sauce OR small piece hot fresh chile, seeded and de-veined
- ⅛ teaspoon freshly ground black pepper
- ¼ cup firmly packed fresh parsley leaves and tender stems
- ¼ cup firmly packed fresh oregano (O. x majoricum) leaves and tender stems
- 2 tablespoons firmly packed fresh spearmint leaves and tender stems
- 1 tablespoon firmly packed fresh rosemary leaves
Instructions
- Combine all ingredients in blender container or food processor work bowl; blend until smooth.
- Taste for salt and other seasonings. Hot pepper can be increased to make a piquant flavor if desired. Salt measurement will vary depending upon mustard and type of vinegar.
- Avoid blending too long after herbs are added to keep dressing from becoming a green purée.
- Store in the refrigerator in glass or plastic container for up to 1 week.
Notes
Yield: About 2 cups dressing.
