Green dressing

Saturday Fresh 27/01/2018
Image supplied

Jess Daniell

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.


Dairy free | Gluten-free | Vegan

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.


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.