A parsley vinaigrette is a terrifically versatile thing, perfect with all sorts of salads, like potato salad and bean salad. But I also use it to spark up a sautéed piece of fish or grilled meat and vegetables. All hail Lady Parsley.
Click here to see the White Bean Salad recipe.
See all potato salad recipes.
- Handful fresh parsley leaves and stems
- 1 clove garlic
- Juice of 1 lemon
- 1/2 Tablespoon Champagne vinegar
- 1/4 Cup Arbequina or other good olive oil
- Freshly ground black pepper
Combine the parsley, garlic, lemon juice, and vinegar in a Vitamix or blender. Process until smooth and bright green; remove to a bowl and whisk in the olive oil. Adjust the seasoning with salt and pepper.