This is Tony’s recipe, and everyone who tries it is in love. (We made Maggy an impressive birthday dinner, and all she could talk about was the vinaigrette!) Tony’s disclaimer on this is: “It’s much tangier, much more “kick you in the pants” than other dressings.”
1 small handful (about 1/4 cup) fresh parsley leaves
2 small cloves garlic
A pinch of red pepper flakes
1 tablespoon dijon mustard
1/2 cup extra virgin olive oil
1/4 cup juice from one large lemon
Kosher salt and black pepper, to taste
(Add a little lemon zest, if you like)
Start by whirring the parsley and garlic in the food processor, add the rest of the ingredients, and blend to desired consistency. Season to taste–feel free to add more heat, acid, oil, salt or pepper, if necessary.
We keep a jar of this in the fridge at all times, so there is no barrier to eating salad. Tony also makes this with cilantro or basil when it’s in season. (Use a little less basil, since it has a stronger flavor).