I get many calls for this salad dressing. Before I bought into the precious nature of balancing single estate olive oil and artisanal vinegar in just the right proportions, I ate this and happily. It's got a million uses from salad, to grilled veggies, to steak marinade. My mom called it the house dressing. This version is green. It's got a match in red. And we've always whipped it together in a blender or food processor (hello, Ninja!)
Probably for the first time ever, I tried to measure out ingredients, but adapt to your own taste.
1 big clove garlic
Small handful parsley leaves (less stem)
Small handful dill (less stem)
2 tablespoons lemon juice
2-3 tablespoons white wine vinegar
1 tablespoons Dijon mustard
1/4 teaspoon salt
Several grates pepper
1/2 cup plus 2 tablespoons veg or neutral flavor oil
BLITZ AGAIN – Adjust seasonings, oil & vinegar
Note: most recently I used this dressing with a minimal amount of mayo in chicken salad – a winner!
Second note: it keeps really well if fridge. Big batch it!