This dressing is fresh, vibrant and my kind of add-on to almost every meal. I know many iterations have been around the traps but, in terms of versatility, it was a must-include in the book. I’ve kept this vegan, but if you are chasing a bolder umami hit simply add three anchovies with the initial ingredients and continue with the recipe as normal.
Makes 3 cups (750 ml/ 25 1/2 fl oz).
Ingredients 15
1⁄2 bunch coriander, rinsed, chopped
1 bunch flat-leaf parsley (Italian parsley), washed, dried and chopped
1⁄2 bunch spring onion, green parts only, washed, dried, chopped
1 avocado
1⁄2 tbsp onion powder
1⁄2 tbsp ground coriander
2 cloves smoked garlic, small
1⁄2 lemon, juiced
200 ml water
Pinch caster sugar
1⁄2 tbsp honey mustard
150 ml olive oil
5 tsp apple cider vinegar
salt, to season
black pepper, freshly ground, to season
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Method 3
Add the chopped , , , , , , , , , , and to a blender. Blitz on high until everything is looking properly blitzed — depending on the power of your blender this can take a fair bit of whizzing.
Once incorporated, add the and and blitz again — this will emulsify the dressing and stop it from splitting.
It should be a vibrant green and seem a little aerated. Season generously with salt and freshly ground black pepper. Keeps, covered, in the fridge for 1 week.
Katrina Meynink's tips
Makes 3 cups (750 ml/ 25 1/2 fl oz). Keeps, covered, in the fridge for 1 week.
I’ve kept this vegan, but if you are chasing a bolder umami hit simply add three anchovies with the initial ingredients and continue with the recipe as normal.
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Notes
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