Ingredients

• 15 sprigs parsley, stemmed
• 1 teaspoon lemon juice
• 1/4 cup champagne vinegar
• 1/4 cup water
• 1/8 cup olive oil
• 1/3 cup truffle oil
• Salt and freshly ground pepper

Instructions

Bring a small pot of salted water to a boil and blanch the parsley for 5 minutes. Transfer the parsley to a blender, add the lemon juice, vinegar, water, and oils and purée. Season with salt and pepper to taste.

This vinaigrette goes well with Grilled Salmon Salad.

Other Dressing Recipes

Balsamic Vinaigrette
Citrus Dressing
Dijon Vinaigrette
Light Vinaigrette
Mint Dressing
Tomato Juice Dressing