Lemon Parsley Vinigrette

READY IN: 10mins
Recipe by Chef Bronco

Very simple, light vinigrette. Fresh lemon juice is a must though. I got this from a magazine, tweeked it with what I had onhand and it is DELISH! Calls for panchetta drippings or bacon drippings, I had neither so used 1 teaspoon BaconSalt Peppered. Omit pepper if you use the BaconSalt Peppered. Made a salad, had some leftover fried chicken breast and diced that up on salad with this dressing. VERY GOOD! GOOD COOKING! :)

Top Review by Annacia

I'm rating this 3 starts because I used olive oil in place of the pork fat ask for. With the olive oil, for me, it's a 5 star vinaigrette but that isn't the way it's written. It was very fresh, bright and light tasting. Loved the lemon pepper. Made for PAC, Fall 2012

Ingredients Nutrition


  1. Whisk altogether or add to cruet and shake well. Serve over a salad. DELISH! GOOD COOKING! :).

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