Oregano and Marjoram:
An Herb Society of America Guide to the Genus Origanum
Recipes
Master Recipe for Herbal Dressing
½ cup canola oil
½ cup extra virgin olive oil
1/3 cup white wine vinegar
1/3 cup water
1 large clove garlic, peeled and cut into several uniform pieces
– about 1 teaspoon
½ teaspoon each freshly ground coriander and cumin seeds
½-1 teaspoon salt
1 tablespoon Dijon style mustard or good homemade mustard,
optional
½ teaspoon hot pepper sauce or small piece of hot fresh chile
– seeded and de-veined
1/8 teaspoon freshly ground black pepper
¼ cup firmly packed fresh parsley leaves and tender stems
¼ cup firmly packed fresh leaves and tender stems of
O. xmajoricum
2 tablespoons firmly packed fresh leaves and tender stems of
spearmint
1 tablespoon firmly packed fresh leaves of rosemary
Combine all ingredients in blender container or food processor work bowl; blend until smooth. Taste for salt and other seasonings. Hot pepper can be increased to make a piquant flavor if desired. Salt measurement will vary depending upon mustard and type of vinegar. Avoid blending too long after herbs are added to keep dressing from becoming green puree. Store in the refrigerator in glass or plastic refrigerator container for up to 1 week.
Yield: About 2 cups dressing
Recipe © Madalene Hill and Gwen Barclay
Next recipe: Four Oregano Pesto