New Taste Journal
Whole Grain · Whole Food · Big Flavors
1/4 Cup Italian Parsley
4 Leaves Fresh Basil
1 Clove Garlic
1 Large Shallot, about one ounce
1/2 tsp. Coarse Ground Black Pepper
1/2 tsp. Kosher Salt
1/2 TBS. Dry Oregano
2 TBS. Dijon Mustard
6 TBS. Balsamic Vinegar
2 TBS. Lemon Juice
8 TBS. Olive Oil
Gather and measure all the ingredients. Rinse and dry basil and parsley. Peel shallot and garlic.
Rough chop basil, parsley, garlic and shallot.
Place all ingredients, minus the olive oil, into a blender of food processor.
Run the machine to puree the ingredients together.
As the machine is running, slowly drizzle the oil into the dressing.
Stop blending when all of the oil is absorbed into the dressing.
Pour dressing into a bowl and reserve until needed.
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