Instead of posting some traditional paleo-fied Thanksgiving week recipe, I am going to share a salad dressing that is TO DIE FOR. Everyone asks me for this recipe. Put this on your menu and you’ll have the ultimate dressed greens. And then make it again afterward, and slather it on all your post-holiday detox salads.
If you have been following for a while, you may notice that it is similar to the Chimichurri recipe I shared a few years ago. By similar, I mean exactly the same, but it’s updated with some adjusted amounts. (The original chimichurri is pure divinity. Can be paired with any meat…in fact, you could even make it to eat with your turkey this week, and your whole meal will be a home run.)
Before I give you the recipe, I want to talk about the kale, brussels sprouts, and broccoli slaw salad. I buy the big one from Costco. This is the best bagged salad that exists, IMO. Except that the poppy seed dressing included in the package is just too sweet for my preference. This salad is so hearty, it satisfies as meal. And making a salad with the same ingredients on your own would otherwise require so much chopping and slicing. I am not in a position to spend a whole lot of my time with vegetables, and so, I have bought the CRAP out of this salad, thrown out the dressing, and used it as a base for so many meals for my family. Huge win. (Trump has ruined the word ‘huge’ for me.)
1 c olive oil
1/4 c white (or red) wine vinegar
juice of 2 limes
1 large shallot
1 garlic clove
2 seeded jalapenos
1 1/2 c fresh cilantro (throw in stems)
1 1/2 c fresh italian parsley (don’t worry about stems)
1/4 c shelled pistachios (makes it creamy)
1 tsp kosher salt (I use more)
Place ingredients in a blender/food processor in the order listed. A Vitamix will make it velvety smooth…If you don’t have a Vitamix there will still be bits of unpulverized herbs, but it will still taste amazing!
It’s so verdant. The flavors in this dressing are so rich and vibrant, the texture is so creamy. I was licking the spatula clean before I did the dishes. My kids love it too (I’ll spare you the picture proof) and even though it contains jalapenos, it’s not spicy. There’s one last reason I love this recipe: I feel like a boss shopping for it at the farmers market. :) So, it’s a home run all around. Yet again, I have to give a shout out to my long-lost friend Val for sharing her wealth of culinary knowledge with me, and allowing me to tell you all about it!
p.s. For another kale salad and brussels sprouts recipe that is a wonderful crowd pleaser, check out this one.