Jenny’s Green Goddess Dressing
1 cup parsley
1 cup basil
1 cup chives and/or trimmed young scallions
1 cup thyme
1 cup tarragon
(all, packed cups)
1 anchovy filet
1 large clove fresh garlic or 2-3 T roasted garlic
1/2 preserved lemon, skin + pulp (or 1/4 cup fresh juice + 1 T of zest will work too )
1 T Dijon mustard
1/4 cup white wine vinegar
1/3 cup extra virgin olive oil or avocado oil
1/3 cup grape seed oil
blend until smooth and bright green (very bright green due to very wonderful fresh herbs!)
salt and cracked black pepper to taste
Grape seed oil is extracted from grape seeds and has a relatively high smoke point, approximately 420 °F (216 °C), so it can be safely used to cook at high temperature. Grape seed oil can be used for stir-fries, sautéing and fondue. In addition to its high smoking point, grape seed oil has other positive attributes in relation to cooking. It has a clean, light taste that has been described as ‘nutty’. Because of its ‘neutral’ taste, grape seed oil is often used as an ingredient in salad dressings or as a base for infusing or flavoring with garlic, rosemary, or other herbs or spices. It is also used as an ingredient in homemade mayonnaise.
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