Skip to main content
Epicurious
Cookbooks

Parsley Vinaigrette

Recipe information

  • Yield

    makes about 1/2 cups

Ingredients

2 tablespoons finely chopped shallots
1 teaspoon chopped capers
1 tablespoon extra-virgin olive oil
1 tablespoon white wine
2 teaspoons white wine vinegar
1/4 teaspoon kosher salt
1/4 cup picked flat-leaf parsley leaves

Preparation

  1. In a bowl, combine all the ingredients and mix well. Keeps well if refrigerated for up to 3 or 4 days.

'wichcraft
TagsSalad DressingSaladParsleyHerbs & SpicesDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerNo-CookCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
Mango Chicken Summer Rolls
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Plum Karpatka (Polish Cream Puff Cake)
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
Morning Buns
Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.