Scant 1/2 cup coarsely chopped fresh parsley (1/4 bunch)
1 cup chopped basil (1 ounce)
1/2 cup chopped fresh chives (1 ounce)
1/2 pound fresh spinach leaves
1 tablespoon apple cider vinegar, more to taste
3 cups mayonnaise
2 1/4 teaspoons Dijon mustard, more to taste
1 teaspoon salt, more to taste
3/4 teaspoon white pepper, more to taste
3/4 teaspoon fresh lemon juice, more to taste
In a blender, pulse together the parsley, basil, chives and spinach along with the cider vinegar.
Remove the mixture to a large bowl and whisk in the mayonnaise, mustard, salt, pepper and lemon juice.
Taste and adjust the flavorings and seasonings as desired. This makes a generous 3 cups of dressing, which will keep, covered and refrigerated, up to 1 week.
Makes: 3 Cups
Source: LA Times
- ▼ 2018 (4)
- ► 2012 (104)