Persillade

Persillade

By
From
French Lessons
Makes
200 ml
Prep
5 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1/4 cup parsley leaves, chopped
4 tablespoons Slow-roasted garlic, crushed to a paste
salt
2 tablespoons olive oil
pepper

Method

  1. Place all the ingredients in a large mixing bowl and whisk well to combine. Taste and adjust the seasoning to your liking. Use immediately, or transfer to a small container with a tight-fitting lid and refrigerate until ready to use. The dressing will keep in a sealed container in the refrigerator for 1 –2 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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