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.

• 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

© 2003 Tom Douglas and Jackie Cross