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
Need to make a substitution?
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