Parsley Salad

Parsley Salad
Staff Writer
An Everlasting Meal
The Gale Group, Inc.

An Everlasting Meal

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. 

Click here to see How to Season a Salad. 

Ingredients

  • 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

Directions

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. 

Parsley Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Parsley Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.