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“This is from the Horn of the Moon cookbook. It originally called for wine or herb vinegar, but I like my version better. Serve it on a salad of romaine and tomatoes. The dressing would also make an awesome marinade for chicken or pork.”
READY IN:
10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a blender (or food processor) puree garlic, parsley and ½ cup of the olive oil.
  2. When nice and green, add the mustard, oil and pepper and puree again. Slowly add the remaining ¼ cup of olive oil until you get the consistency you want.

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