Persillade

Ingredients

• 50 g Italian flat-leaf parsley, finely chopped
• 30 g garlic, minced
• 45 ml extra virgin olive oil
• 15 ml red wine vinegar
• 3 g fine sea salt
• 1 g black pepper, freshly ground

Method

1. 1
   Combine finely chopped parsley and minced garlic in a small bowl.
2. 2
   Whisk together extra virgin olive oil and red wine vinegar in a separate vessel.
3. 3
   Pour dressing over parsley and garlic, stirring to combine evenly.
4. 4
   Season with fine sea salt and freshly ground black pepper.
5. 5
   Use immediately as a condiment for grilled meats, bone marrow, or roasted vegetables; consume within 4 hours to preserve herbaceous character.