By Naomi Oelbaum
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1 1/2 teaspoons garlic, chopped
1 1/2 teaspoons dijon mustard
1/2 cup olive oil
6 tablespoons rice vinegar
6 tablespoons hazelnut oil
number of servings: 1 1/2 cups
Mix basil, parsley, garlic, and dijon mustard together. Slowly whisk in olive oil, then rice vinegar and finally, hazelnut oil. Add salt and pepper to taste.
Tips & Advice:
If you don't have basil, use cilantro instead. I like to use dark greens (spinach, kale, etc) plus tomatoes, mushrooms, and red peppers with this dressing. Shredded brussels sprouts, shaved parmigiano-reggiano cheese, pomegranate seeds, and a little lemon zest are also delicious when added.