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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6
2 tablespoons red wine vinegar
¼ teaspoon salt, fine sea salt or kosher salt preferred
6 tablespoons olive oil
3 small shallots, minced
½ cup loosely packed parsley leaves, finely chopped
freshly ground black pepper
In small bowl, combine vinegar and salt; stir to dissolve salt. Add oil, shallots, parsley and several generous turns of pepper. Whisk until blended.