Saturday, March 15, 2014

Weekend Recipe - Creamy Herb Dressing

Today (Saturday) I am at the UIC forum in Chicago for the Good Food Festival.  A day filled with workshops on how to create your own good food.  Topics from preserving and fermenting to seed saving and herb harvesting are all on the plan.

I will be presenting three times (2 different programs) in the Mini-Workshops sections - the first is in the Make Your Own segment where I will demonstrate Herbal Infusions (like vinegars and sugars) and later in the day in the Preserve It section on Harvesting and Preserving herbs.

As part of my presentations I want people to use the herbal creations they make so I have included recipes among my handouts.  This is one of the recipes I share after teaching how to make herbal honey and herbal vinegar!

This is an awesome dressing that you can make different each time by changing up the vinegar or the honey or even changing the herbs included in the dressing.  With warm weather approaching, can't you just imagine this on a plate of spring greens?

Creamy Herb Dressing
1 cup extra virgin olive oil
1/2 cup buttermilk
1/4 cup fresh parsley, minced
1/4 cup fresh basil, minced
3 tablespoons mixed-herb white wine vinegar
2 tablespoons water
2 tablespoons fresh thyme, minced
1 tablespoon fresh chives, minced
1 tablespoon complementary herbed honey
1 green onion, thinly sliced
1 teaspoon Dijon mustard

Combine all ingredients in a blender and process until smooth. For a more emulsified dressing, blend all ingredients except oil, then slowly drizzle in the oil with the blender running. Cover and chill for several hours before using to allow flavors to blend.  Cover tightly and store in the refrigerator.

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