Creamy Herb Dressing

dill egg fennel salad healthy

Alison Roman

Makes about ½ cup

Source

Ingredients

1 large egg yolk

1 garlic clove, finely chopped

2 tablespoons Sherry vinegar

½ cup olive oil

½ cup (packed) fresh dill leaves

½ cup (packed) fennel fronds

Kosher salt, freshly ground pepper

Method

Pulse egg yolk, garlic, and vinegar in a food processor until smooth. With motor running, gradually drizzle in oil and process until emulsified. Add dill and fennel and process, adding water by the tablespoonful as needed, until dressing is the consistency of heavy cream; season with salt and pepper.