I made this white wine parsley vinaigrette to serve over an Italian style green salad. For the salad, I used mache (lamb’s lettuce), baby spinach, thinly sliced radishes, tomato, and cucumber. I think the combination of the fresh, cool parsley over the nutty, bold mache and spicy radishes tasted delightful, however this dressing would go well on any green salad, or even a cold pasta salad. It is easy to make, and a great way to use up your extra cooking herbs. Plus, I had all the ingredients on hand, so this could easily be made for guests, or for yourself, in a flash.
My inspiration for this recipe came from Martha Stewart. After watching her take shots of alcohol on the food network’s talk show “The Kitchen” I have gained a new love, and respect for this lady. Not only is she an amazing chef, but she has been to jail. How many professional homemaker’s in their 70’s do you know can remain classy and refined, yet edgy?
In Stewart’s version of this dressing, she roughly chopped the ingredients, and did not puree them. I like my dressings pureed, so all the flavors blend together into a smooth sauce, but use your personal preference here. If you do not have a food processor, just use a blender. I changed the ratio of the ingredients, and I think mine dressing was lovely, but for reference, here is the link to Martha Stewart’s dressing.
- 2 tbsp White Wine Vinegar
- ½ cup Olive Oil
- 1 clove Garlic
- 1 shallot Minced
- ¼ Parsley (about a handful)
- Salt and Pepper to taste
- Place all the ingredients in a food processor or blender, roughly chopped.
- Pulse until the mixture is smooth and creamy.
- Refrigerate, and serve cold over a salad of your choice.