Emeril’s Green Dressing

When I make a salad, I usually toss some vinegar and oil on it and call it dressed. Recently, I was looking for something to use as a dip and I remembered this dressing from Emeril Lagasse’s cookbook Louisiana Real & Rustic.  Steep some garlic in olive oil before preparing the dressing.

1/2 cup chopped green scallion tops
1/4 cup chopped parsley
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup garlic oil

Combine first 7 ingredients in a blender or food processor and process until almost smooth. With the motor running, drizzle in the oil and continue to process until the dressing is thick.  Best used within 24 hours.


One response

  1. A favorite dressing of mine is crushed capers with some of the juice, garlic infused olive oil, and lemon juice. I also do not measure…just mix and taste and adjust.

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