I’ve been off salad lately. Maybe I’m just not so into the lettuces these days- what few options we have between seasons. But as it becomes cooler outside, my favorite salad pusher at the SFC Farmers’ Market, Joe of Austin Organics, has been saving me mixed greens and those delightful microgreens I love so much. Post-Thanksgiving and pre-holidays, salad is the best remedy too!
I decided to do it right and make a real dressing to keep in the fridge for a bit. Here’s some parsley salad dressing to brighten up your summertime greens and take you into fall as it cools down.
1 clove garlic
1 packed cup parsley, tough stems removed
juice of 1 lemon
splash of sherry vinegar (if I’d had more lemon, I would’ve used just lemon)
1 heaping tablespoon of tahina
1/8 cup grapeseed oil
1/4 cup olive oil
hefty pinch of salt and pepper
Blend all ingredients in the blender or food processor, minus the oils. While blender is running, add the oils to make it nice and creamy.
Drizzle on salad or anything! Keeps for a couple of weeks in a jar in the fridge.