The most useful thing about this recipe is that you pick herbs that are in season, and make your own favorite combinations. Below, is what we're enjoying right now.
1 (small) handful of each:
-- sorrel leaves,
-- mint leaves,
-- tarragon leaves,
-- parsley leaves,
-- a few chives,
1 large, lemon (juice, and zest), or
2 limes (juice, and zest),
2 tbsp, Dijon mustard,
Olive oil, white wine vinegar, salt, pepper, and a pinch of ground ginger (optional) to taste.
(1) Put the herbs to your food processor (I use the smaller) bowl.
(2) Turn it on, and dribble
olive oil till herb/oil mixture is smooth, and creamy in texture.
(3) Add mustard, and then, lemon juice, zest, and (if necessary) a little white wine
vinegar, and process it a few second longer (final consistency ought to be creamy, but easy to pour).
(4) Taste, and season with salt & pepper, and if you like it, a pinch of dry (of freshly grated ginger). Serve with fresh garden salad. This dressing is also good as a light marinade (particularly for chicken).Bon Appetit!
(0)If that's what you grow, replace parsley with cilantro (coriander), it's great, too.
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
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Special Thanks to Town & Country Gardens Contributors:
blogger, bulabean, dive-angel (Karin), flickr, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams