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Parsley Vinaigrette

By Seamus Mullen

5.0

(9)

Mullen likes to spoon leftover vinaigrette over fish or grilled vegetables.

Recipe information

  • Yield

    Makes 1 cup

Ingredients

2 cups (packed) flat-leaf parsley (leaves and stems)
1/2 cup olive oil
3 tablespoons fresh lemon juice
1/2 tablespoon Champagne vinegar
1 garlic clove, crushed
Kosher salt and freshly ground black pepper

Preparation

  1. Pulse parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended. Season to taste with salt and pepper.

Nutrition Per Serving

Per serving: 130 calories
14 g fat
1 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsSalad DressingSaladParsleyHerbs & SpicesLemonCitrusFruitGarlicRoot VegetableVegetableSideGluten FreeNut FreeDairy FreeVegetarianVeganQuickEasyMake AheadNo-CookFood ProcessorBon Appétit
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