Pretty Versatile Parsley Sauce

April 21, 2015
0 Ratings
Author Notes

Is it a salad? Is it a sauce? I'm not sure. I do know, however, that it's perfect over pork roasts or chops, any grilled meat, or its classic partner, ham. Pile it on a ciabatta roll with ham, turkey and/or any charcuterie. Put it on grilled cheese. Or any grilled meat or vegetable. Or over an omelette. Or in any leftover grains or rice, with whatever vegetables you have on hand, to serve as part of a basket supper, or for a workday lunch. The possibilities are limited only by your imagination . . . . . Enjoy!! ;o) —AntoniaJames

  • Makes about 2 cups
  • 1 cup curly parsley leaves
  • 3 cups Italian parsley leaves
  • 6 green olives (I like Lucques for this.)
  • 2 tablespoons whole grain mustard
  • 2 teaspoons Dijon mustard
  • ½ teaspoon dark brown sugar (or raw sugar)
  • 3 tablespoons red or white wine vinegar
  • Good pinch of salt, plus more if necessary to taste
  • 3 tablespoons flavorful extra virgin olive oil
  • Freshly ground pepper
In This Recipe
  1. In a large bowl, whisk together the mustards, sugar, salt and vinegar. Let it sit while you do the following:
  2. Finely chop the curly parsley leaves. Coarsely chop the Italian parsley leaves. Coarsely chop the olives.
  3. Whisk the olive oil into the dressing. Grind black pepper over it to taste.
  4. Stir in the chopped parsley and olives.
  5. Enjoy! ;o)

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Recipe by: AntoniaJames

When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in Boulder County, CO, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)

1 Review

Saffron3 May 7, 2015
Very nice!, thank you.