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"Parsley-Shallot Vinaigrette", P. 20: Serves: 6
This wonderful French country dressing, perfect for a mix of two or three green lettuces, such as Boston or Bibb, was introduced to me by a young French friend named Sylvia, who while visiting several years back volunteered to make this vinaigrette one night before dinner. I was surprised to see a vinaigrette so verdant with parsley and so generously studded with shallots, but it was terrific-and memorable-with our salad of garden-fresh greens, and I've been making it ever since.
- 2 tablespoons red wine vinegar
- 1/4 teaspoon fine sea salt
- 6 tablespoons olive oil
- 3 small shallots, minced
- 1/2 cup loosely packed parsley leaves, finely chopped
- Freshly ground black pepper
In a small bowl combine the vinegar and salt and stir until the salt dissolves. Add the oil, shallots, parsley, and several generous turns of pepper. Whisk until the ingredients are emulsified. Set aside for up to 30 minutes, until ready to use. Whisk again and dress salad just before serving.