Garden Green

Posted by on May 26, 2012 in Salad | 0 comments

Garden Green

Italian Flat Leaf Parsley and Basil rim the vegetables growing in the garden.

I typically prepare just enough salad dressing appropriate for the salad I am building.






Yesterday I was inspired to create a fresh herb dressing that could be tossed with salad or poured tenderly over cooked or grilled vegetables.








After picking over the leaves, I placed them in the food processor with a couple cloves of garlic, salt, pepper, a touch of dry oregano (it seemed like the right thing to do) and a squeeze of honey.








2 ounces of red wine vinegar








MP and I prefer our vinaigrette on a more acidic note. I began with 2 ounces of extra virgin olive oil, subsequently adding another ounce.








Give it a final taste and make it your own.








Vibrant green, piquant, herby, and reminiscent of pesto.

The only thing missing was Julianna Gray.











She would have enthusiastically polished it off...








Fresh Parsley and Basil Vinaigrette.

Oooh...sudden explosive ideas will pop in your head when you taste this.












On and on and on

Serve this Monday when you celebrate Memorial Day with family and friends!

Fresh Parsley and Basil Vinaigrette


  • 1 cup loosely packed fresh flat leaf parsley, (about one small bunch)
  • a handful fresh basil leaves
  • ½ teaspoon dried oregano
  • 2 cloves garlic, peeled
  • ¼ cup red wine vinegar
  • 1 teaspoon honey
  • Kosher Salt and black pepper to taste
  • 6 Tablespoons extra virgin olive oil


  1. Combine all ingredients except olive oil in a food processor and puree. With the motor running add the oil in a slow stream until emulsified. Taste and adjust seasonings.
  2. .
  3. © Copyright 2012 Peggy Barrett Lunde
  4. All Rights Reserved

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