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Parsley Salad

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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

CostInexpensive

Easy

Total Timeunder 15 minutes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationvegetarian

Five Ingredients or LessYes

Taste and Textureherby, savory, tart

Type of Dishsalad

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

Instructions

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

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

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