½ cup olive oil
1 teaspoon salt
½ teaspoon freshly ground pepper
2 garlic cloves
Tarragon, dill, or oregano to taste
5 parsley sprigs
2 scallions or green onions, finely chopped
1 tablespoon wine vinegar
1. Pour oil into a salad bowl; add remaining ingredients. With a pestle or wooden spoon, rub herbs against the side of the bowl and mix with oil.
2. For salad, marinate your choice of celery pieces, chickpeas, onion slices, cherry tomatoes, sliced mushrooms, sliced cooked beets, or beans (never more than two) in dressing for at least 1 hour before serving.
3. To serve, toss chilled salad greens with marinated vegetables.