Fresh Herb Salad Dressing
When Laurie is not managing her husband's medical practice, she enjoys cooking and playing the fiddle.
This recipe is featured in A History of Bees
- Servings Makes 946 ml (1 quart)
Ingredients
- 946 ml (1 quart) loosely packed fresh herbs such as dill, parsley, comfrey, basil, sorrel, or mint
- 3 cloves garlic
- 237 ml (1 cup) cider vinegar
- 5 ml (1 teaspoon) soy sauce
- 5 ml (1 teaspoon) honey
- 15 ml (3 teaspoons) pickle juice (preferably from hot pickled peppers)
- 355 ml (1½ cups) extra-virgin olive oil, or to taste
- 355 ml (1½ cups) corn oil, or to taste
Preparation
In a blender or food processor, combine the herbs, garlic, vinegar, soy sauce, honey, pickle juice, and 118 ml (½ cup) of the olive oil. Process until pureed, gradually adding 118 ml (½ cup) corn oil. Continue blending, adding more olive and corn oil (about 237 ml/1 cup of each) to taste.
Laurie Mraz Zwaan
Laurie Mraz Zwaan is from Middlebury, Vermont. Having lived in New York City, both Carolinas, and Florida, she and her family landed in Exeter, New Hampshire in 1997. Now that her children are grown, she works as the office manager in her husband’s medical practice. In her spare time she enjoys cooking and playing the fiddle.
Courtesy photo
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