This strong herbal dressing not only has a luscious taste, but makes good use of nutrient-rich parsley.

Makes: about 1 cup

• 1 cup firmly packed fresh parsley leaves (some stems are fine)
• 1/3 cup  olive oil
• 1/2 cup peeled, seeded, and chopped cucumber
• Juice of 1/2 to 1 lemon, to taste
• 1 scallion, coarsely chopped
• 1 tablespoon fresh dill and/or several basil leaves
• 1/2 teaspoon salt
• Freshly ground pepper

Place all ingredients in the container of a food processor. Process until herbs are very finely minced. Transfer to a tightly lidded cruet or bottle and shake well before each use.

Variation: Substitute or add other fresh summer herbs of your choice.

Good with: Tomato salads; grain and/or bean salads, especially barley, rice, and white beans; pasta salads; lentil salads; cold noodle salads; also makes an unusual dressing for potato salads.

• See VegKitchen’s selection of Classic Salad Dressings. ^[1]