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Categories:
olive oil red wine vinegar shallot clove garlic mustard salt ground black pepper flat leaf parsley curly parsley fresh chives
Viewed: 48 - Published at: 8 years agoIngredients
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 shallot, minced
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 bunches flat-leaf parsley, leaves removed (about 5 cups)
- 2 bunches curly parsley, leaves removed (about 5 cups)
- 1/3 cup snipped fresh chives
Method
- Shake oil, vinegar, shallot, garlic, mustard, salt and pepper in a jar with a tight lid until combined. Set aside at room temperature.
- Wash parsley leaves and spin dry. (Salad may be prepared to this point up to 6 hours ahead. Wrap parsley in damp paper towels and refrigerate in resealable plastic bags.)
- To serve, toss parsley and chives with dressing in large bowl until well coated.
