Parsley makes a very good salad. I have seen the humble leaves do a salad's duties on several occasions. At the wonderful little restaurant Prune, it is served next to two gloriously rich marrowbones and buttered toast. No lettuce on earth is better-suited foil to that fatty combination.
Mix the parsley, shallots, capers, and cornichons. Mix the lemon juice and olive oil together and add to the salad. Sprinkle lightly with salt to taste. Top with freshly ground black pepper.