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TIP OF THE DAY: Make A Versatile Parsley Vinaigrette

Mince extra parsley for a vinaigrette and
sauce. Photo courtesy Andrews McMeel


Have leftover parsley? Many of us keep unused stalks until they wilt, yellow and lose their flavor.

Don’t let that happen: Fresh parsley adds punch to a vinaigrette—and not just for salads. Use a parsley vinaigrette with:

  • Bean salad
  • Boiled potatoes
  • Cole slaw
  • Green salad
  • Potato salad
  • Chicken, tuna or seafood salad salad
  • Grilled meat or poultry
  • Grilled or sautéed fish and seafood
  • Cooked vegetables
    Here’s a recipe from chef Seamus Mullen’s inspired cookbook, Hero Food: How Cooking with Delicious Things Can Make Us Feel Better.




  • 1 handful fresh parsley leaves and stems, finely chopped
  • 1 clove garlic
  • 1 lemon, juiced
  • 1/2 tablespoon Champagne vinegar (substitute: white wine vinegar)
  • 1/4 cup extra virgin olive oil
  • Salt and freshly-ground black pepper

    1. COMBINE. Combine all ingredients except olive oil in a food processor or blender. Process until smooth and bright green.

    2. WHISK. Add mixture to a bowl and whisk in the olive oil. Add salt and pepper to taste.

    Chimichurri, a spicy vinegar-parsley sauce, is essentially the same recipe without the lemon juice: finely chopped parsley, minced garlic, olive oil, vinegar (red or white), plus red pepper flakes for heat.

    Chimichurri is the leading condiment in Argentina and Uruguay. It’s the national equivalent of ketchup in the U.S. or salsa in Mexico, served with grilled meat and fish.

    As the story goes, the name evolved from “Jimmy McCurry,” an Irishman who developed the recipe. The sauce was popular but “Jimmy McCurry” was difficult for Argentineans to say, so it became “chimichurri.”


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