Herb pickle dressing

Got a bunch of old herbs wilting away in the fridge? Perfect! Why not try pickling them to turn them into a quick and easy dressing to extend their shelf life? Drizzle with enough extra virgin olive oil to achieve your preferred dressing thickness and as Adam Liaw shares, "there's nothing you can't do with that!"

• serves

  6

• prep

  5 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• Leftover herbs
• White vinegar (or other vinegar)
• Onion, finely chopped
• Salt and sugar, to taste
• Extra virgin olive oil, for mixing

Pickling time: Overnight

Instructions

1. Combine leftover herbs, a generous splash of white vinegar, onion and a generous pinch of salt and sugar in a mini food processor. Blitz until finely chopped. Remove to a small container and refrigerate overnight to pickle.
2. To use, mix with enough extra virgin olive oil to make a dressing.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.