Parsley vinaigrette




MAKES ABOUT ⅔ CUP V D P C Q
½ cup olive oil
3 tbsp white wine vinegar or lemon juice
1½ tbsp chopped fresh parsley
1 tsp Dijon mustard
½ tsp superfine sugar
salt and pepper

Method

1. Place all the ingredients in a screw-top jar, secure the lid, and shake vigorously until a thick emulsion forms. Taste and adjust the seasoning, if necessary.
2. Use at once or store in an airtight container in the refrigerator for up to 3 days. Serve as a dressing for any green salad. Always whisk or shake the dressing before using, and strain through a nonmetallic strainer if the herbs begin to darken.

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