Parsley Vinaigrette

Parsley Vinaigrette
Staff Writer
Parsley Vinaigrette
Colin Clark

Parsley Vinaigrette

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.

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4
Servings
117
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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
  • Salt
  • Freshly ground black pepper

Directions

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.

Nutritional Facts

Total Fat
13g
19%
Saturated Fat
1g
4%
Vitamin K (phylloquinone)
1µg
1%
Sodium, Na
23mg
2%

Parsley Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Parsley Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.