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Parsley Vinaigrette

Recipe information

  • Yield

    makes about 1/2 cups

Ingredients

2 tablespoons finely chopped shallots
1 teaspoon chopped capers
1 tablespoon extra-virgin olive oil
1 tablespoon white wine
2 teaspoons white wine vinegar
1/4 teaspoon kosher salt
1/4 cup picked flat-leaf parsley leaves

Preparation

  1. In a bowl, combine all the ingredients and mix well. Keeps well if refrigerated for up to 3 or 4 days.

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TagsSalad DressingSaladParsleyHerbs & SpicesDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerNo-CookCookbooks
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