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
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
