Parsley Vinaigrette

Staff Writer
Parsley Vinaigrette
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.

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4
Servings
127
Calories Per Serving
Deliver Ingredients
Makes
1 1/2 cups

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.

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.

Nutritional Facts

Total Fat
14g
21%
Sugar
0.4g
N/A
Saturated Fat
2g
9%
Protein
0.3g
0.7%
Carbs
2g
1%
Vitamin A
16µg
2%
Vitamin C
13mg
22%
Vitamin E
2mg
10%
Vitamin K
70µg
87%
Calcium
11mg
1%
Fiber
0.6g
2.3%
Folate (food)
7µg
N/A
Folate equivalent (total)
7µg
2%
Iron
0.4mg
2.3%
Magnesium
3mg
1%
Monounsaturated
10g
N/A
Phosphorus
6mg
1%
Polyunsaturated
1g
N/A
Potassium
45mg
1%
Sodium
80mg
3%

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