IntroductionThis recipe was the everyday salad dressing in my mother-in-law's french kitchen where every meal started with a salad. This recipe was the everyday salad dressing in my mother-in-law's french kitchen where every meal started with a salad.
Number of Servings: 5
3 Tbsp Canola, or sunflower or any good oil
1 Tbsp White Wine Vinegar
2 Tbsp Freshly chopped parsley
1 Clove Fresh Garlic
Finely chop parsley. Put clove of garlic through a garlic press. (I puree it with a little gizmo)
Blend all ingredients together in a blender, jar or shaker.
If you blend it in a 'bullet', it comes out a pretty green.
Pour over your choice of lettuce (Butter/Boston lettuce is my favourite) except iceberg lettuce.
For a change-up use dijon mustard and eliminate the salt.
It's also good with a french shallot instead of garlic
Parsley is an excellent way to avoid "garlic" breath.
This is good over any salad. I sometimes use it over feta cheese, green & red peppers, onion, tomatoes and oregano for a hardy Greek Villiage Salad.
Serving Size: Makes 5 servings