Ingredients

• 15 sprigs parsley, stemmed
• 1 teaspoon lemon juice
• 1/4 cup champagne vinegar
• 1/4 cup water
• 1/8 cup olive oil
• 1/3 cup truffle oil
• Salt and freshly ground pepper

Instructions

Bring a small pot of salted water to a boil and blanch the parsley for 5 minutes. Transfer the parsley to a blender, add the lemon juice, vinegar, water, and oils and purée. Season with salt and pepper to taste.

This vinaigrette goes well with Grilled Salmon Salad.