Green dressing

Saturday Fresh 27/01/2018
Image supplied

Jess Daniels

This recipe is such a great base — for a Mexican-inspired dressing I add a handful of jalapeños, for a Mediterranean touch I throw in a few anchovies and some capers — and it’s a fantastic way to use up herbs that are bolting in your garden or looking slightly wilted in your fridge. Use it to dress salads, vegetables, eggs and meats.

GREEN DRESSING

Dairy free | Gluten-free | Vegan

Ingredients
2 garlic cloves
1 Tbsp Dijon mustard
3 Tbsp lemon juice
1 Tbsp sugar
1 tsp chilli flakes
Large handful parsley, including stems 
Large handful coriander, including roots
Large handful spinach
3 Tbsp white wine vinegar
1 cup rice bran oil
Salt & pepper

Takes 10 minutes. Makes 3 cups.

Method

Add garlic, mustard, lemon juice, sugar and chilli flakes to the bowl of your food processor. Pulse to break down the garlic. Add herbs and spinach, then blitz to a paste. With the food processor still running, add the vinegar and then drizzle in the oil. Season with salt and pepper to taste.