Ingredients
- 2 tbsp coarsely chopped scallion (white part only)
- 1/4 cup packed (15 g) basil leaves
- 1/2 cup packed (10 g) flat-leaf parsley leaves
- 1/4 cup loosely packed (2 g) tarragon leaves
- 1/4 cup (60 ml) apple cider vinegar
- 1 tsp Dijon mustard
- 1/2 cup (125 ml) olive oil
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
Directions
- In a blender, combine the chopped scallion, basil, parsley, tarragon, vinegar, and mustard.
- Process on medium-high speed until the herbs look finely chopped and the ingredients are well combined, 15 to 20 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed.
- With the blender running on low speed, slowly drizzle in the olive oil until the dressing is emulsified and thickened, about 30 seconds. Add the salt and pepper, adjusting the seasoning to taste.
- Transfer the dressing to an airtight container and refrigerate until ready to use.
Notes
- This dressing will keep, refrigerated, for up to 3 days.