This is a great standby for almost every salad occasion. I make it all the time in summer. It keeps for about a week in the fridge. Any combo of green herbs will work. You can add garlic too if that's your thing.
Green Herb Aioli
a good handful of fresh green herbs
2 whole eggs
1 1/2 cups canola oil
1 tablespoon white wine vinegar
1 teaspoon salt
Wash and roughly chop the herbs before putting them into the bowl of the food processor.
Add the whole eggs and process until the herbs are finely chopped and combined with the eggs.
With the processor motor running, add the oil to the eggs in a slow thin stream.
Don't rush this step or the aioli will split.
It will take about 5 minutes to incorporate all the oil. The mixture will slowly thicken as more oil is added.
Now add the vinegar and salt and pulse to combine.
Serve with whatever salad you prefer. Either as a side or tossed through the salad just before serving.
It goes equally well served as a dip with vege sticks.