Published by William Morrow
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.
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
Total Timeunder 15 minutes
OccasionCasual Dinner Party
Recipe Coursemain course
Five Ingredients or LessYes
Taste and Textureherby, savory, tart
Type of Dishsalad
- 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
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.
2003 Tom Douglas and Jackie Cross