Parsley-Vinegar Sauce

Name: Parsley-Vinegar Sauce
Yield: makes about 1 cup
Ingredients: 1 cup packed fresh parsley leaves (about 1 ounce); 1 tablespoon extra virgin olive oil; 1 small garlic clove, peeled; Salt and freshly ground black pepper; 1/3 cup rice vinegar, sherry vinegar, or other good-quality, fairly mild vinegar

December 20, 2011

When you get past using parsley as a garnish and sprinkle a handful on top of a dish just before serving, you begin to appreciate the bright, clean flavor of this common herb. And when you realize that it remains in season far longer than basil, rosemary, or other popular herbs, you get a further sense of its value. You can also blend parsley with vinegar to make a sharp, spiky sauce that is an ideal accompaniment to the simplest grilled, broiled, or roasted meat—great on well-browned steaks, pork, or chicken, or on Salmon Burgers (page 107).

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