GREEN HERB & GARLIC DRESSING
Summer tests the salad repertoire – and its easy to always resort to the basics, but that doesn’t mean you can’t spruce up your ‘same old’ salad with a delicious dressing…
I got this recipe from an old flat mate years ago – and sadly, haven’t made it as often as I should. It’s made in seconds with a R100 stick blender from Clicks – no need to splurge on anything fancy.
I adore coriander, so that is my predominant herb-of-choice in this, but feel free to add basil, mint – even rosemary could be lovely with a rare roast lamb salad. This makes almost two cups and is amazing on almost any salad.
1/4 cup white or Balsamic vinegar
1 1/2 cups neutral flavoured oil (sunflower, peanut, avocado, macadamia etc)
3 raw, whole eggs
1 1/2 tsp eat.art Cyprus Flake salt
3 tsp sugar
2 cloves garlic
2 tbsp Mixed or Italian dried herbs
1 cup fresh herbs of your choice – a mixture of rocket and coriander works wonderfully
3 spring onions, roughly chopped
Place all ingredients in a tall jar – Consol-type jars work perfectly – and wait for the eggs to sink from the bottom. Insert your stick blender to the very bottom of the jar and start blending up. Once all emulsified, give it a quick all-over-blend, and you’re done. Store in a airtight container in the fridge.
Written by: Candice Breslar | Blogger
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