Napa Farmhouse 1885™: Green Salad With Emerald Green Vinaigrette

I love this vinaigrette. The fresh and clean taste is perfect on all kinds of green salad. It also is wonderful drizzled over roast beef or chicken, stirred into hot pasta and topped with cheese, spooned over deviled eggs, or used as a dip for fresh vegetables.

The recipe calls for Italian parsley, green onion, garlic, good olive oil, vinegar, and seasonings blended in a food processor until smooth and creamy. Looks like pesto, but no cheese, nuts or basil are included. The deep green color is gorgeous and, more importantly, the vinaigrette is delicious. I suggest you make a batch tonight. You will be enjoying salad all week!

Emerald Green Vinaigrette
(makes approximately 3 cups)

2 bunches Italian Parsley, tough ends removed
6 green onions, white and green parts, cut into thirds
6 cloves garlic peeled
1 tablespoon Dijon Mustard (I used a spicy garlic version)
1/4 cup red wine vinegar
2 tbsp fresh lemon juice
2 teaspoons Worcestershire sauce (I use Amy's brand, organic & vegan, but you can use the regular kind)
1/2 teaspoon red pepper flakes
1 1/2 cups extra virgin olive oil
sea salt
black pepper

Combine first eight ingredients in a food processor and blitz until smooth paste forms. With machine running, slowly add olive oil until emulsified. Stop machine, add a large pinch each salt and pepper and process until mixed. Taste and adjust seasonings if desired.

Drizzle over salad greens. My favorite for this vinaigrette is a mixture of crisp romaine lettuce, sliced red onion, spicy sping radish, and sweet red bell pepper. When summer tomatoes are in season, throw in a handful.

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