Best Lemon Parsley Dressing Recipes

Roasted Cauliflower with Lemon-Parsley Dressing image

Provided by Dawn Perry

Yield Makes 4 servings

Number Of Ingredients 6

1 head cauliflower (about 2 pounds), cut into florets, including tender leaves
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 cup fresh flat-leaf parsley leaves
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice

Steps:

Preheat oven to 425°F. Toss cauliflower and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25-30 minutes.
Meanwhile, pulse parsley, lemon juice, and remaining 2 tablespoons oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.
DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.

Lemon Parsley Dressing image

Provided by joan in CNY

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 7

2/3 cup vegetable oil
3 tablespoons lemon juice (fresh, not reconstituted.)
1 minced garlic clove
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced parsley

Steps:

Nutrition Facts : Calories 327, Fat 36.4, SaturatedFat 4.7, Sodium 291.5, Carbohydrate 1.4, Fiber 0.2, Sugar 0.3, Protein 0.2

Garbanzo Beans and Kale with Meyer Lemon and Parsley Dressing image

Number Of Ingredients 11

8 cups Cooked Garbanzo Beans drained
10 lacinato kale leaves, stemmed and finely shredded
1 pint cherry tomatoes halved
1 cup fresh cilantro leaves, firmly packed
1 cup fresh flat leaf parsley leaves firmly packed
2 lemons (or 3 Meyer lemons) juiced
3 cloves garlic
1 shallot peeled
1 1/2 teaspoons cumin seeds toasted
1/4 cup Vegetable Broth
1/2 cup chopped fresh chives

Steps:

Put the beans, kale, and tomatoes in a large bowl. Put the cilantro, parsley, lemon juice, garlic, shallot, cumin, and broth in a blender and process on high speed until smooth. Pour over the bean mixture. Add the chives and toss until well combined. Serve at room temperature or chilled. Note: This dish can be prepared with hot or cold garbanzo beans.

Nutrition Facts : Nutritional Facts Serves

ROASTED CAULIFLOWER WITH LEMON PARSLEY DRESSING image

Yield 4

Number Of Ingredients 10

Roasted Cauliflower with Lemon-Parsley Dressing
A side dish thatâs equally good with a crusty steak, broiled fish, or seared lamb chops.
Ingredients
Servings: 4
1 head cauliflower (about 2 lb.), cut into florets, including â¨ tender leaves
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 cup fresh flat-leaf parsley leaves
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice

Steps:

Preheat oven to 425Â°. Toss cauliflower and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25â30 minutes. Meanwhile, pulse parsley, lemon juice, and remaining 2 Tbsp. oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.

Roasted Cauliflower with Lemon-Parsley Dressing image

Number Of Ingredients 5

1 head cauliflower (about 2 lb.), cut into florets
6 tablespoons olive oil, divided
1 cup fresh flat-leaf parsley leaves
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice

Steps:

Preheat oven to 425°. Toss cauliflower and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25-30 minutes.
Meanwhile, pulse parsley, lemon juice, and remaining 2 Tbsp. oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.