You know I am always looking for new salad dressing recipes to bring an ever-changing flavor sensation to our otherwise tedious adherence to salads that begin by adding romaine and arugula to a salad bowl. But don’t get me wrong. We love green salads. But, whereas many refrigerators contain several flavors of bottled salad dressing from which to choose, our refrigerator only contains the remnants, if any, of the last salad dressing I prepared. So, the dressings I make had better be pretty darn delicious.

So, the other day I went looking for a salad dressing recipe that possibly contained a new, and perhaps completely unheard of salad dressing ingredient. I didn’t find one. But what I did find was this fabulous recipe straight from Jenn Segal’s blog onceuponachef.com. There were no new and exciting ingredients to be found in the recipe. Not a single ingredient that I had never used before in a salad dressing. But, for whatever reason, I was drawn to the recipe. Not only because it was easy to prepare, but because the ratios looked a little off to me. I know that sounds strange. But a full cup of fresh parsley? That seemed like too much to me. But I trust Jenn. I have messed with enough of her recipes to feel comfortable that she and I think a lot alike when it comes to food. So, I made the vinaigrette exactly as written. And I am here to tell you, this recipe makes for one absolutely delicious salad dressing. So, thank you Jenn for another wonderful recipe.

Well, that’s it for today. Sorry for no picture, but a picture of salad dressing in a bottle is not my idea of something that would pique your interest.

We’re staying home today because we had snow again last night, and the roads are a bit dicey. Not to mention our steep driveway. Mr. C. just finished shoveling it, but I’m not going to sit in a car, going backwards down a steep and not terribly wide bit of concrete. And should we not be able to stop the car at the bottom of our driveway, after crossing the road we would find ourselves backed into a fairly deep ravine. So, I’m not going anywhere! I’m staying in the safety of our warm and cozy home. And do a bit of recipe research. (As if I don’t do that every day anyway!) But forced confinement makes it all that much easier to justify spending hours on my computer.

Peace and love to all.  

1 c. loosely packed fresh Italian parsley leaves

1 c. loosely packed fresh basil leaves

2 cloves garlic, peeled

¼ tsp. dried oregano

¼ c. red wine vinegar

¾ c. extra virgin olive oi

1½ tsp. honey

¾ tsp. kosher salt 

freshly ground black pepper

Whirl everything in a food processor. Store in the fridge.