Technique question re rachel ray dressing

[Guest guest]

Today made a big salad which she put grilled steak over. The dressing is

what the question is about.

Ingredients are

tomato paste

horseradish

worcestershire sauce

ground black pepper

parsley

evoo

RR put the tomato paste, horseradish, worcestershire sauce, black pepper, and

minced parsley together and mixed then whisked in the olive oil.

My question is : in order to preserve the cracked texture of the pepper and

prevent totally pureeing the parsley would you put all but those in first (

drizzling oil in as VM runs) then turn speed down to 1 or 2 and let VM mince the

parsley at the end, or do all but pepper and parsley then stir them into

finished dressing.

she called it margarita dressing and it sounds good. She said it is good over

broiled shrimp in salad too.

Velda