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.
- 1 bunch flat-leaf or curly-leaf parsley, stems removed and leaves roughly chopped
- 1 shallot, thinly sliced
- 1 teaspoon drained capers
- 4 cornichons, thinly sliced
- Juice of 1 lemon
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
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.