Remove leaves from parsley stems to make 1 cup packed

Coarsely chop the parsley

Remove leaves from oregano and coarsely chop

Peel and coarsely chop garlic

Peel the carrots and cut into julienne strips

Cut the onion into brunoise (see page 24) dice

Combine the parsley, broth, olive oil, vinegar, oregano, salt, pepper and garlic in the blender or food processor and process until smooth

Pour into a bowl; stir in carrot and onion

Set aside for at least 1 hour.