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parsley-salad

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Think of parsley as a vegetable, not just a limp garnish on the side of your plate. This bright green, lemony salad gives a fresh-tasting lift to the grilled lamb or shrimp skewers.

Yield : Makes about 3 cups

Ingredients

  • 1 large bunch fresh flat-leaf parsley, leaves picked from the stems, washed and dried well (about 3 cups picked leaves)
  • ½ lemon
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper

Directions

Put the parsley leaves in a bowl. Squeeze the lemon over the parsley and toss.

Drizzle the oil over the parsley and toss again. Season to taste with salt and freshly ground black pepper.

Notes

A STEP AHEAD: You can wash and pick the leaves off the parsley a day ahead and store, covered with a damp kitchen towel, refrigerated. Toss the salad right before you serve It


© 2003 Tom Douglas and Jackie Cross

Note from Cookstr's Editors

Nutritional information is based on 6 servings and includes 1/2 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

25kcal (1%)
19mg (2%)
20mg (34%)
42mcg RAE (1%)
69mg
6mg
0g
0g
1g
2g
0mg (0%)
200mg (8%)
0g (2%)
2g (4%)
1mg (4%)
 

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