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Green Vinaigrette (for Grilled Veggies etc)

What you need: 

1 cup scallions, chopped
1 1/3 cups fresh flat-leaved parsley
2 tablespoons capers or pickled nasturtium buds
2 or 3 cloves garlic, to taste
Juice of 1 lemon
3 to 4 tablespoons olive oil
Salt

What you do: 

1) Wash parsley and cut off stems. Roughly chop across the bunch.
2) Place all ingredients in a food processor or blender (the chopper box that comes with my hand blender works very well.) Blend until very smooth. You may need to add a bit more oil or lemon juice.
3) Chill in a tightly-covered glass container. This vinaigrette is sharp in flavor and goes very well with grilled mushrooms, tofu or other grilled veggies. I haven't tried it yet as a tofu marinade but I think it would work well.
The vinaigrette keeps well in the fridge for several days.
Source of recipe: This is a veganised version of a traditional Basque recipe

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

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