Best Parsley Vinaigrette Recipes

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MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE



Mushroom Salad in Garlic and Parsley Vinaigrette image

Provided by Amy Finley

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

1 pound white button mushrooms, thinly sliced
Garlic and Parsley Vinaigrette, recipe follows
Salt and freshly ground black pepper
2 tablespoons finely chopped shallot (about 1 small)
1 large clove garlic, finely chopped
2 tablespoons freshly chopped parsley leaves
1 1/2 tablespoons country Dijon mustard
4 tablespoons red wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly cracked black pepper
5 tablespoons olive oil

Steps:

  • Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
  • Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

CREAMY SHALLOT AND PARSLEY VINAIGRETTE



Creamy Shallot and Parsley Vinaigrette image

This creamy vinaigrette is the perfect accompaniment to any power salad. Also add it to steak, chicken, or pork as a guilt-free condiment. For best food-safety practices, refrigerate vinaigrette (for up to 5 days) after 1 to 2 hours at room temperature.

Provided by Mike Karam

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 9

⅓ cup Champagne vinegar
¼ cup chopped fresh parsley
½ shallot, chopped
½ tablespoon Dijon mustard
1 clove garlic
2 teaspoons salt
1 pinch ground black pepper to taste
1 large egg yolk
⅔ cup extra-virgin olive oil, or more to taste

Steps:

  • Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 0.7 g, Cholesterol 17.1 mg, Fat 12.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 405.6 mg, Sugar 0.1 g

SOUS-VIDE SALMON WITH CAPER-PARSLEY VINAIGRETTE



Sous-Vide Salmon With Caper-Parsley Vinaigrette image

Cooking salmon using a sous-vide machine produces the most buttery, flavorful fish imaginable. In this recipe, the fish is slathered with herbs before cooking, then topped with a caper-studded vinaigrette. You have two choices for preparing the salmon: One is to slightly undercook the fish, then sear it on a grill or under the broiler to crisp up the skin. The second is to cook it in the sous-vide machine until it's perfectly done, and serve it while soft and satiny all the way through.

Provided by Melissa Clark

Categories     dinner, lunch, seafood, main course

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 17

1 (3 1/2-pound) boneless, skin-on side of salmon, cut into 4 pieces crosswise
1/2 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
Fine sea salt, as needed
1/4 cup fresh dill fronds
1/4 cup packed fresh parsley sprigs
2 scallions, thinly sliced
2 tablespoons extra-virgin olive oil, plus more for brushing (optional)
1/4 cup thinly sliced red onion or shallot
1/4 cup fresh lemon juice, plus more to taste
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped drained capers
2 small garlic cloves, finely grated or mashed to a paste
2 scallions, white and green parts only, thinly sliced
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3/4 cup extra-virgin olive oil

Steps:

  • Place salmon pieces skin-side down on a rimmed baking sheet. Sprinkle flesh side with sugar and pepper, then season generously with salt to taste. Let sit while you prepare herb paste.
  • In a mini food processor or blender, combine dill, parsley, scallions and oil. Blend into a paste, then smear onto flesh side of salmon. Sandwich all four salmon pieces so flesh sides are touching, then place in a sous-vide bag. Transfer to the refrigerator to chill, at least 30 minutes and up to overnight.
  • Heat water with sous-vide machine to 113 degrees if grilling or broiling to sear the skin before serving, or 122 degrees if serving as is. Submerge salmon in its sous-vide bag in water, weighing it down if necessary to submerge, and cook for 2 hours, or until pink in the middle and barely flaking.
  • Make the vinaigrette: In a medium bowl, whisk together onion, lemon juice, parsley, capers, garlic, scallions, salt and pepper until combined. Whisk in oil in a slow, steady stream. Taste and add more salt, pepper and lemon juice to your liking.
  • If you'd like to sear the salmon skin for serving, heat grill or broiler and position rack 4 inches from heating element.
  • Brush salmon skin with oil. For grilling, lay pieces skin-side down in a grill basket, and grill until skin is lightly charred and crispy, 2 to 3 minutes. For broiling, transfer salmon pieces to a rimmed baking sheet and broil skin-side up until skin is lightly charred and crispy, 3 to 4 minutes.
  • Transfer to a serving platter and serve with vinaigrette on the side.

GRILLED-VEGETABLE PASTA SALAD WITH PARSLEY VINAIGRETTE



Grilled-Vegetable Pasta Salad with Parsley Vinaigrette image

Categories     Salad     Food Processor     Herb     Pasta     Vegetable     Side     Vegetarian     Backyard BBQ     Corn     Zucchini     Summer     Grill     Healthy     Vegan     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 cup coarsely chopped fresh Italian parsley
3 tablespoons red wine vinegar
1 large garlic clove
1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin)
3/4 pound fusilli pasta
1 cup hickory smoke chips, soaked in water 30 minutes, drained
2 large ears fresh corn, husked
2 large zucchini, trimmed, halved lengthwise
1 large red onion, sliced into 3 large rounds

Steps:

  • Blend parsley, vinegar and garlic in processor until parsley is finely chopped, scraping down sides of bowl twice. With machine running, gradually add 1/2 cup olive oil. Season vinaigrette to taste with salt and pepper.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta. Rinse under cold water and drain again. Transfer to large bowl. Mix in 2 tablespoons vinaigrette.
  • Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling.
  • Brush corn, zucchini and onion with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until cooked through and beginning to brown, turning often, about 12 minutes. Cool slightly. Cut kernels from corncobs. Cut zucchini and onion into 1/2-inch pieces.
  • Add corn kernels, zucchini and onion to pasta in large bowl. Mix in enough vinaigrette to coat. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

FARFALLE PASTA WITH BEET VINAIGRETTE AND PARSLEY PESTO



Farfalle Pasta with Beet Vinaigrette and Parsley Pesto image

Provided by Alex Guarnaschelli

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt
2 cups fresh curly parsley leaves
1/2 teaspoon granulated sugar
1/2 cup olive oil
1 cup thinly sliced scallions, green and white parts
5 medium beets, thoroughly scrubbed and quartered (reserve and finely slice beet greens, if attached)
2 cups water
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1 pound farfalle pasta
Kosher salt
1 tablespoon unsalted butter
1/4 cup shaved Parmesan

Steps:

  • For the parsley pesto: Bring a medium pot of water to a rolling boil. Add the kosher salt until the water tastes like seawater and stir to blend. Add the parsley and cook for 1 minute, and then remove with a slotted spoon. Immediately plunge leaves into an ice bath and allow to cool, 3 to 5 minutes. Drain the leaves slightly and then put them in the blender with the sugar and olive oil. Blend until smooth. If the mixture is too thick, add some water to facilitate blending. Taste for seasoning. Stir in the scallions and set aside in a bowl large enough to hold the pasta.
  • For the beet vinaigrette: Put the beet pieces in a medium saucepan and add 1 cup of water. Bring to a rolling boil over high heat. Allow it to reduce until there is about 1/4 cup liquid. Add the remaining 1 cup of water and reduce again until you have only 1/4 cup left. Season to taste. Remove from the heat and stir in the red wine vinegar and olive oil.
  • For the pasta: In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt; the pasta water should taste like seawater. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting) 8 to 10 minutes. Drain the pasta in a colander, reserving some pasta cooking liquid in case you need it later.
  • To serve: Pour the pasta into the bowl with the parsley pesto. Add the beet vinaigrette and butter and toss to blend. Add the Parmesan and finely sliced beet greens, if using. Serve immediately. Alternatively, you can drizzle the red beet vinaigrette over the pasta for a different color effect.

GRILLED VEGETABLE PASTA SALAD WITH PARSLEY VINAIGRETTE



Grilled Vegetable Pasta Salad with Parsley Vinaigrette image

Provided by Food Network

Categories     side-dish

Yield 4-6 servings

Number Of Ingredients 14

2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
6 tablespoons olive oil
1 cup finely chopped Italian parsley
1 garlic clove peeled
1 pound tri-colored fusilli pasta
1 1/2 tablespoons olive oil
1 small garlic clove, finely minced
2 tablespoons olive oil
2 large red bell peppers, seeded, cut in half
2 large ears fresh corn, husked
2 large zucchini, sliced (1/2-inch thick)
1 large red onion, sliced (1/3-inch)

Steps:

  • In a medium bowl, with a whisk, beat together 1 tablespoon vinegar, salt, pepper. Add 2 tablespoons olive oil and beat until emulsified. Add the other tablespoon of vinegar and 2 more tablespoons of olive oil and beat until emulsified. Top the mixture with the remaining 2 tablespoons of olive oil. Stir in parsley. Add the garlic clove. Refrigerate until ready to use. Cook pasta per package instructions, drain, rinse with cold water until cool, add to bowl and toss with olive oil and garlic clove. Set aside. Brush vegetables with olive oil. On a hot grill roast peppers, corn, zucchini and red onion until browned and tender. Remove from grill. Remove kernels from corn and roughly chop remaining vegetables. Toss grilled vegetables and reserved vinaigrette with pasta. Serve at room temperature.

ROASTED CARROT AND BEET SALAD WITH FETA, PULLED PARSLEY, AND CUMIN VINAIGRETTE



ROASTED CARROT AND BEET SALAD WITH FETA, PULLED PARSLEY, AND CUMIN VINAIGRETTE image

Categories     Carrot

Number Of Ingredients 7

1 teaspoon salt $
1 pound baby carrots, peeled, 1/2-inch of green top left $
1 pound baby beets, cleaned but not peeled
1/4 pound feta $
1 tablespoon extra-virgin olive oil $
1/4 cup Cumin Vinaigrette
1 cup pulled fresh flat-leaf parsley leaves

Steps:

  • Preheat the oven to 450°F. Bring a large pot of water to a vigorous boil, add 1/2 teaspoon of the salt, then add the carrots. Blanch for 1 minute and remove to a bowl of ice water to stop the cooking. Once cool, remove and set aside. Place the beets in a large pot of cold water. Bring to a boil, add the remaining 1/2 teaspoon of salt, and simmer until the beets are tender. Strain the beets and peel them using paper towels to rub off the skin. This is easier when they are still warm. Crumble the feta and set aside. Toss the carrots with 1/2 tablespoon of the olive oil and place them on half of a rimmed baking sheet. Toss the beets with the remaining olive oil and place on the other half of the baking sheet. Roast for 15 minutes. Remove the beets and carrots from the oven and place in separate bowls. Add 1 tablespoon of the vinaigrette and 1/2 cup of the parsley to the beets and toss. Add 1 tablespoon of the vinaigrette, the remaining parsley, and the feta to the carrots and toss. Divide the carrots evenly among 6 plates. Then divide the beets evenly among the plates and gently mix with the carrots. Drizzle with a touch more of the vinaigrette. Cumin vinaigrette: 1 teaspoon Dijon mustard $ 1/2 cup extra-virgin olive oil $ 1 teaspoon freshly squeezed lemon juice $ 2 teaspoons sherry vinegar 1 teaspoon cumin seeds, toasted in a dry pan and then pulverized 1 tablespoon finely chopped fresh mint Salt and freshly ground black pepper to taste $ Preparation Place the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the sherry vinegar. Add the cumin and the mint. Season with salt and pepper to taste. The vinaigrette will last for 10 days in the fridge.

SPANISH EGG TORTILLA WITH CHARRED PEPPERS, GOAT CHEESE, POTATOES AND CARAMELIZED ONIONS WITH PARSLEY SALAD IN SHERRY VINAIGRETTE



Spanish Egg Tortilla with Charred Peppers, Goat Cheese, Potatoes and Caramelized Onions with Parsley Salad in Sherry Vinaigrette image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 26

2 red peppers
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon olive oil
2 Spanish onions, thinly sliced
2 cloves garlic, finely chopped
Salt and pepper
4 small new potatoes
2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons olive oil
Charred peppers
Caramelized onions
Roasted potatoes
12 eggs, lightly beaten
1/4 pound goat cheese, crumbled
Finely chopped fresh parsley
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and freshly ground pepper
1/2 bunch curly parsley leaves
2 scallions including green tops, thinly sliced
6 cherry tomatoes, cut in half
4 button mushrooms, cleaned and thinly sliced
2 tablespoons toasted pine nuts

Steps:

  • For the Charred Peppers: Preheat broiler. Rub pepper with olive oil and place on a baking sheet. Broil peppers until the skins are charred on all sides. Place in a paper bag and let steam for 5 minutes. Remove skin and seeds and cut into julienne.
  • For the Onions: Heat butter and oil in a medium saute pan over medium heat. Add onions and cook until soft and caramelized. Add garlic and cook for 2 minutes. Season with salt and pepper.
  • For the Potatoes: Preheat oven to 375 degrees. Rub potatoes with olive oil. Place in a small baking dish and roast until just cooked through. Remove and slice into 1/4-inch thick slices.
  • For the Tortilla: Heat oil in a large saute pan. Add the peppers, onions and potatoes and cook for 1 minute. Add the eggs and season with salt and pepper to taste. When the eggs begin to cook around the edges, use a spatula to gently push eggs from edge of pan into the center. While the mixture is still loose, add chunks of the goat cheese and parsley. Continue to pull eggs to center of pan. When firm on bottom, invert onto a plate, add more oil to pan and place other side into pan. Cook for 1 minute. Flip onto a serving plate
  • For the Salad: Whisk together the vinegar, mustard and oil and season with salt and pepper to taste. Add the remaining ingredients and toss to coat. Top with the pine nuts.

MUSSELS IN PARSLEY VINAIGRETTE



Mussels in Parsley Vinaigrette image

Chilled, cooked mussels in vinaigrette have layers of flavor from Dijon mustard, rice-wine vinegar, olive oil, shallots, and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

1/2 cup plus 3 tablespoons extra-virgin olive oil
1/2 cup thinly sliced shallots, plus 1 tablespoon finely chopped (about 3 total)
1/2 cup dry white wine
3 pounds (about 100 small) mussels, scrubbed and debearded
1 teaspoon Dijon mustard
3 tablespoons rice-wine vinegar
Coarse salt and freshly ground pepper
3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
Lettuce leaves, for serving (optional)

Steps:

  • Heat 2 tablespoons oil in a large pot over medium heat. Add sliced shallots; cook, stirring, until translucent, about 3 minutes. Add wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)
  • Remove mussels with a slotted spoon; discard cooking liquid. Chill mussels in a bowl in the refrigerator, about 1 hour.
  • Whisk together mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in remaining 1/2 cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in parsley. Vinaigrette can be stored in the refrigerator up to 3 days.
  • Toss chilled mussels with 1/2 cup vinaigrette. If desired, serve on the half shell on a bed of lettuce. Garnish with parsley. Drizzle with more vinaigrette, if desired.

PARSLEY VINAIGRETTE



Parsley Vinaigrette image

Provided by Seamus Mullen

Categories     Vegetarian     Quick & Easy     Low Sodium     Salad Dressing     Low Cholesterol     Parsley     Lemon Juice     Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 6

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

Steps:

  • Pulse parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended. Season to taste with salt and pepper.

TOMATO, LETTUCE AND OLIVE SALAD TOSSED WITH PARSLEY VINAIGRETTE



Tomato, Lettuce and Olive Salad Tossed With Parsley Vinaigrette image

This salad is a great side dish with Italian pasta dishes. Recipe adapted from Bon Appetit (August 2004)

Provided by ellie_

Categories     Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

3/4 cup olive oil
1/4 cup white wine vinegar
1/4 cup grated parmesan cheese
1/4 cup Italian parsley, chopped
1 1/2 teaspoons Dijon mustard
1/2 head romaine lettuce, torn into bite-size pieces
1/2 head red leaf lettuce, torn into bite-size pieces
2 cups cherry tomatoes (red and yellow together are pretty) or 2 cups red pear tomatoes, halved (red and yellow together are pretty)
1/2 cup kalamata olive, pitted and halved

Steps:

  • Put olive oil, vinegar, grated cheese, parsley and mustard in a glass jar and shake well to combine. Season with salt and pepper to taste and set aside.
  • Combine lettuce, tomatoes and olives in large salad bowl; toss.
  • Add dressing to salad and toss again.

Nutrition Facts : Calories 439.8, Fat 44.6, SaturatedFat 7, Cholesterol 5.5, Sodium 285.6, Carbohydrate 8.1, Fiber 3.6, Sugar 3.2, Protein 4.9

PARSLEY, RADICCHIO, AND NAPA CABBAGE SALAD WITH LEMON VINAIGRETTE



Parsley, Radicchio, and Napa Cabbage Salad with Lemon Vinaigrette image

Categories     Salad     Leafy Green     Appetizer     Passover     Quick & Easy     Lemon     Spring     Kosher     Cabbage     Parsley     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 9

1 1/2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup plus 1 tablespoon olive oil
6 cups thinly sliced Napa cabbage (1/2 lb; from 1 head)
4 1/2 cups loosely packed fresh flat-leaf parsley leaves (3 large bunches)
2 cups thinly sliced radicchio (1/4 lb)

Steps:

  • Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.
  • Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.

TOMATO SALAD WITH PARSLEY VINAIGRETTE



Tomato Salad with Parsley Vinaigrette image

Give tomatoes a flavor boost with this fast salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 7

1/2 cup fresh parsley
1/3 cup olive oil
3 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove
Coarse salt and ground pepper
6 plum tomatoes, cored and quartered

Steps:

  • In a blender, combine parsley, oil, vinegar, mustard, and garlic; season with salt and pepper, and blend until vinaigrette is smooth. Drizzle tomatoes with vinaigrette, and serve.

Nutrition Facts : Calories 92 g, Fat 9 g, Protein 1 g

GRILLED CHICKEN AND VEGETABLES WITH PARSLEY VINAIGRETTE



Grilled Chicken and Vegetables with Parsley Vinaigrette image

This crowd-pleasing dish doesn't contain gluten, dairy, or nuts, so it's suitable for just about everyone to enjoy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 9

2 red or orange bell peppers
2 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for grill
1 medium zucchini, cut lengthwise into 1/4-inch strips
Coarse salt and ground pepper
4 chicken cutlets (1 pound total)
2 tablespoons red-wine vinegar
2 tablespoons dried currants or raisins
1/3 cup marinated artichoke hearts, coarsely chopped
1/3 cup chopped fresh parsley

Steps:

  • Over a high gas flame, roast peppers until charred, 16 minutes, turning frequently. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Meanwhile, heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Toss zucchini with 1 1/2 teaspoons oil and season with salt and pepper. Grill zucchini until browned, about 4 minutes, flipping once. Drizzle chicken with 1/2 teaspoon oil, season with salt and pepper, and grill until cooked through, about 6 minutes, flipping once.
  • Rub peppers with paper towels to remove skin. Stem, seed, and slice into 1/2-inch strips. In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Stir in currants, artichokes, and parsley. Arrange chicken and vegetables on a serving platter and drizzle with vinaigrette. Serve warm or at room temperature.

Nutrition Facts : Calories 256 g, Fat 12 g, Fiber 3 g, Protein 28 g

MUSSELS IN PARSLEY VINAIGRETTE



Mussels in Parsley Vinaigrette image

Categories     Mussel     Chill     Parsley     Boil

Yield serves 4 to 8

Number Of Ingredients 9

1/2 cup plus 3 tablespoons extra-virgin olive oil
1/2 cup thinly sliced shallots, plus 1 tablespoon finely chopped (about 3 total)
1/2 cup dry white wine
3 pounds mussels (about 100 small), scrubbed and debearded
1 teaspoon Dijon mustard
3 tablespoons rice-wine vinegar
Coarse salt and freshly ground pepper
3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
Lettuce leaves, for serving (optional)

Steps:

  • Heat 2 tablespoons oil in a large pot over medium heat. Add the sliced shallots; cook, stirring, until translucent, about 3 minutes. Add the wine; bring to a boil. Add the mussels; cover and cook, stirring once, until the mussels open, about 3 minutes. Discard unopened shells.
  • Remove the mussels with a slotted spoon; discard the cooking liquid. Chill the mussels in a bowl in the refrigerator, about 1 hour.
  • Whisk together the mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in the remaining 1/2 cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in the parsley. The vinaigrette can be stored in the refrigerator up to 3 days.
  • Toss the chilled mussels with 1/2 cup vinaigrette. If desired, serve on the half-shell on a bed of lettuce. Garnish with parsley. Drizzle with more vinaigrette, if desired.

PARSLEY VINAIGRETTE



Parsley Vinaigrette image

This is my mom's recipe and it keeps for a long time. It yields approximately 2 cups. For many yummy salads

Provided by monicatisminesky

Categories     Salad Dressings

Time 10m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 7

1/2 cup of chopped fresh parsley leaves
1/2 onion (big)
3 garlic cloves, more if they are small
1 cup olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 cup vinegar

Steps:

  • Blend all the ingredients in a blender of food processor. Work until its homogeneous.

CUCUMBER, THYME AND PARSLEY VINAIGRETTE



Cucumber, Thyme and Parsley Vinaigrette image

A piquant topping for a salad of orange sections and thinly sliced red onions, a cucumber and onion salad or a jicama slaw.

Provided by Molly O'Neill

Categories     condiments, salads and dressings

Time 5m

Yield 1 cup

Number Of Ingredients 6

1 cup cucumber juice (see recipe)
4 teaspoons fresh lemon juice
4 teaspoons finely chopped Italian parsley
2 teaspoons minced fresh thyme
1/2 teaspoon salt
Freshly ground pepper to taste

Steps:

  • In a medium bowl, whisk together the cucumber juice, lemon juice, parsley, thyme, salt and pepper.

Nutrition Facts : @context http, Calories 12, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 153 milligrams, Sugar 1 gram

PARSLEY AND MINT SALAD WITH CHIPOTLE VINAIGRETTE



Parsley and Mint Salad with Chipotle Vinaigrette image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 9

6 large cloves garlic, peeled and thinly sliced
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
6 pickled chipotle peppers (see Note), minced
2 bunches flat leaf parsley leaves and tender stems only, washed and dried
1 bunch fresh mint, leaves only, washed and dried

Steps:

  • Bring a small pan of lightly salted water to a boil. Blanch the sliced garlic for about 3 minutes, and drain. Set aside.
  • In a small bowl, whisk together the lemon juice, orange juice, salt, and pepper. Drizzle in the olive oil in a slow, thin stream, whisking all the time, until emulsified. Stir in the minced chiles.
  • Place washed and dried greens in a bowl, add the slivered garlic and the dressing, and toss to coat evenly. Place a mound of greens on each plate.
  • Note: To pickle chipotle peppers, combine 6 peppers that have been stemmed and, if desired, seeded with 2 cups of red wine vinegar in a small non reactive saucepan. Bring to a boil, then reduce the heat so the vinegar is simmering. Cook, covered, for 5 minutes. Set aside to cool, then store in a glass jar in the refrigerator for up to 3 months.

DICED AVOCADO-TOMATO SALAD WITH PARSLEY-LEMON VINAIGRETTE



Diced Avocado-Tomato Salad With Parsley-Lemon Vinaigrette image

Make and share this Diced Avocado-Tomato Salad With Parsley-Lemon Vinaigrette recipe from Food.com.

Provided by IOjaw

Categories     Fruit

Time 1h9m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 tablespoon finely chopped fresh parsley
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1 teaspoon whole grain mustard
1 teaspoon white pepper
3 tablespoons olive oil
1 large tomatoes (diced)
1 avocado (diced)
10 pitted black olives (diced)
fresh parsley sprig

Steps:

  • Thoroughly mix parsley, lemon juice, balsamic, mustard, pepper, and olive oil in a container.
  • Place in refrigerator for at least 1 hour.
  • When ready to serve, combine tomato, avocado, and olives.
  • Pour on vinaigrette, lightly toss, and place in serving dishes.
  • Garnish with parsley sprigs.

Nutrition Facts : Calories 259.5, Fat 25.1, SaturatedFat 3.5, Sodium 155.3, Carbohydrate 10.2, Fiber 6, Sugar 2.2, Protein 2.2

CASHEW AND PARSLEY-CRUMBED CHICKEN WITH MUSTARD VINAIGRETTE



Cashew and Parsley-Crumbed Chicken With Mustard Vinaigrette image

A tasty chicken dish with easy-to-prepare salad greens, cherry tomatoes and red capsicums (or red bell peppers). Rocket, mesculun or baby spinach leaves are ideal greens. I always opt for baby spinach leaves. This recipe is from The Australian Women's Weekly's 'fresh food fast: delicious no-fuss healthy recipes'.

Provided by bluemoon downunder

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup roasted unsalted cashews
3/4 cup fresh flat-leaf parsley, finely chopped
1 cup stale breadcrumbs
2 eggs
4 chicken breast fillets, skinless
1/3 cup plain flour
2 tablespoons olive oil
250 g rocket, trimmed
250 g yellow grape tomatoes or 250 g red grape tomatoes, halved
1 medium red capsicum (also known as red bell pepper)
1 1/2 tablespoons olive oil
1 garlic clove, crushed
1 tablespoon white vinegar
2 teaspoons coarse grain mustard

Steps:

  • Preheat the oven to 180°C/160°C fan-forced/325°F/3 gas mark.
  • Blend or process the nuts until they resemble a coarse meal; combine them in a medium, shallow bowl with the parsley and breadcrumbs; beat the eggs lightly in another medium shallow bowl and place the flour in another shallow bowl.
  • Halve the chicken pieces diagonally and slice though each piece horizontally; coat the chicken pieces in the flour and shake away any excess; dip each chicken piece in egg then in the breadcrumb mixture.
  • Heat the oil in a large pan, preferably non-stick; cook the chicken in batches until it has browned on both sides; place the chicken on an oiled oven tray; cook in the oven, uncovered, for about ten minutes or until the chicken is cooked through.
  • The Mustard Vinaigrette: make the mustard vinaigrette by combining all the ingredients in a screw top jar and shaking it well; combine the vinaigrette with the rocket, tomato halves and capsicum slices in a large bowl; toss the salad gently then serve it with the chicken.

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