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Sauces and Dressings
Makes about 1 cup
Drizzle over sliced summer tomatoes for a quick and easy salad.
1 large clove garlic ¼ cup fresh Italian parsley leaves 1 tablespoons dried basil 1 teaspoon dried oregano ½ teaspoon Kosher or sea salt ½ teaspoon freshly ground black pepper 2 teaspoons Dijon-style mustard 6 tablespoons balsamic vinegar ⅔ cup extra virgin olive oil
Insert the metal blade. With the machine running, drop the garlic down the small feed tube, process 5 seconds to chop. Add the fresh parsley, dried basil and oregano, salt, pepper, mustard and vinegar, process 10 seconds to blend. With the machine running, add the olive oil one third cup at a time through the hole in the small feed tube pusher. Process 1 minute longer until totally emulsified. Adjust seasonings to taste. Allow the dressing to rest for 30 minutes before using to allow the flavors to blend. Refrigerate unused portions, bring to room temperature (30 minutes) before using and reprocess to emulsify using the metal blade if necessary.
If you’d like to use fresh herbs, double the amount of each of the dried ingredients.
The vegetables in this recipe can be substituted with any of your favorites.
This salad presents beautifully and can quickly turn any meal into a special occasion.
The vegetables in this recipe can be substituted with any of your favorites .
Makes for an impressive appetizer!