This is just one of the unique and highly flavored creations of the owner/chef/founder of the Five Spice Café (R.I.P.) in Burlington VT.(one of our favorite towns in New England.) Over a span of many years, we ate there on every visit ,and I was lucky enough to be given this recipe on one of those delicious occasions. It is very quick to prepare, as it all comes together in a food processor. Essentially an Asian mayonnaise, it can be used to dress a noodle, vegetable or protein salad, to spread on a bao or sandwich, or as a dip for crudites,Shrimp, dumplings or fried chicken. This is not at all hot-spicy, but if you want it fiery, carefully add some chili paste, sriracha, or dry chile flakes.
Process the parsley in cuisinart then add vinegar through soy sauce. Drizzle in Oils until combined. Adjust seasonings . Do not over mix.
* if you are a cilantro fan, it might sub well for the parsley.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.