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

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

 
Here’s a recipe from chef Seamus Mullen’s inspired cookbook, Hero Food: How Cooking with Delicious Things Can Make Us Feel Better.

PARSLEY VINAIGRETTE RECIPE

Ingredients

 
Preparation

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.
 
 
PARSLEY VINAIGRETTE VS. CHIMICHURRI SAUCE

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.”