Parsley-Lime Vinaigrette (Vinagreta de Limón)

• 1 packed cup flat-leaf parsley leaves and tender stems (about 40 g, very finely chopped)
• ¼ cup red onion (very finely diced, about 40 g)
• 1 small serrano chile (very finely minced; seeded and deveined for less heat)
• 1 small garlic clove (finely grated or mashed into a paste)
• 3 tablespoons lime juice (freshly squeezed, plus more to taste)
• 1 teaspoon lime zest (finely grated)
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey
• ½ teaspoon fine sea salt (plus more to taste)
• ¼ teaspoon black pepper (finely ground)
• ⅓ cup avocado oil
• 2 tablespoons mild extra-virgin olive oil

Instructions

1. Prepare the Parsley: Rinse the parsley thoroughly and dry it in a salad spinner. Pat away any remaining moisture with a clean kitchen towel. Remove only the thick, woody lower stems.1 packed cup flat-leaf parsley
2. Chop the Parsley: Gather the parsley into a compact pile and chop it very finely. Stop while the pieces remain distinct and dry-looking. Do not continue chopping until the parsley becomes wet or paste-like.prepared parsley
3. Build the Acid Base: In a medium mixing bowl, whisk together the lime juice, lime zest, apple cider vinegar, honey, fine sea salt, and black pepper until the honey and salt dissolve.3 tbsp lime juice, 1 tsp lime zest, 1 tbsp apple cider vinegar, 2 tsp honey, ½ tsp fine sea salt, ¼ tsp black pepper
4. Macerate the Aromatics: Add the red onion, serrano chile, and garlic to the lime mixture. Stir thoroughly and let stand at room temperature for 10 minutes.¼ cup red onion, 1 serrano chile, 1 small garlic clove
5. Combine the Oils: Pour the avocado oil and olive oil into a liquid measuring cup with a pouring spout.⅓ cup avocado oil, 2 tbsp olive oil
6. Emulsify the Vinaigrette: Whisk the lime mixture continuously while adding the combined oils in a slow, thin stream. Continue whisking until the vinaigrette looks lightly thickened and cohesive. combined oils, macerated lime mixturecombined oils, macerated lime mixture
7. Fold in the Parsley: Add the finely chopped parsley and stir until it is evenly distributed throughout the vinaigrette.finely chopped parsley
8. Rest the Dressing: Let the finished vinaigrette stand at room temperature for 15 minutes so the parsley, onion, chile, garlic, lime, and oils begin to settle into one another.finished vinaigrette
9. Taste with Food: Dip a lettuce leaf, roasted potato, cucumber slice, or piece of bread into the vinaigrette. Add more lime juice, fine sea salt, honey, or oil only after tasting it with food.additional lime juice, fine sea salt, honey, or oil as needed
10. Serve or Store: Serve immediately, or transfer the vinaigrette to a clean airtight jar and refrigerate. Shake or stir thoroughly before each use.finished Parsley-Lime Vinaigrette