This dressing is fresh, vibrant and my kind of add-on to almost every meal. A super salad dressing but I love it on poached eggs, fish and it totally transforms grilled cheese on toast. I also love a bold umami hit, so I’ve included anchovies in the recipe, But if you’d prefer to keep it vegan, simply omit them. Enjoy!
INGREDIENTS
To make 3 cups.
A half bunch of coriander.
1 bunch of flat-leaf parsley
A half bunch of spring onions ( just the green part)
3 anchovies
1 Avocado
3 tsp onion powder
3 tsp ground coriander
2 cloves of smoked garlic
25 ml lemon juice
200 ml water
1 pinch of sugar
3 tsp honey
2 tsp mustard
150 ml olive oil
50 ml apple cider vinegar
METHOD
STEP 1
Add the chopped herbs, anchovies, avocado, spices, garlic, lemon juice, water, sugar & mustard to a blender.
Blitz on high until everything is looking properly blitzed – it can take a fair bit of whizzing.
STEP 2
Once incorporated, add the olive oil and vinegar and blitz again- this will emulsify the dressing and stop it splitting. It should be vibrant green and a little aerated
STEP 3
Season with salt and pepper to taste.
Keeps, covered, in the fridge for 1 week.
