French dressing is one of the most useful ingredients to have in the kitchen. Once you’ve tasted amazing homemade dressing, there’s no going back. I recently instagrammed a photo of my wild garlic French dressing after a foraging trip, and many of you asked for the recipe, so here it is.
I recommend making this using an electric food processor of some kind, as you can really whizz the green leaves up into small pieces much more buy prednisolone for cats uk easily than chopping them by hand. It gives a much nicer texture and a very green colour. I use the Magimix, but the Nutribullet also works extremely well. When it’s not wild garlic season, I make this dressing using a huge bunch of parsley and a large clove of garlic, crushed. It keeps for around 10 days in a jar (give it a shake before using), and don’t keep it in the fridge.
- 7 fl. oz. Extra virgin olive oil (best quality)
- 1 fl. oz. white wine vinegar (Forum are my favourite, but I also use Aspall Organic)
- 1 tsp Dijon mustard
- Generous pinch Maldon sea salt
- A huge handful wild garlic leaves, washed
- Add all the ingredients to the blender and whizz until very green and the leaves are finely chopped. Pour into a large jar and store. Shake before use.