Rosemary dressing

Yield: 1 servings

Measure Ingredient
50 grams Parlsey leaves; (no stalks)
15 grams Rosemary spikes; (no stalks)
2 Cloves garlic
1 cup Virgin olive oil
2 teaspoons Dijon mustard
2 tablespoons Balsamic vinegar
Juice and zest of a lemon

Place the herbs, garlic, olive oil, mustard, vinegar and zest and juice of the lemon in a blender or food processor and blend until smooth. Season to taste with salt and pepper.

Store in the fridge until ready to use. (Can be made a week ahead).

Converted by MC_Buster.

Per serving: 1931 Calories (kcal); 216g Total Fat; (98% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 127mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 43 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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