We have a bumper crop of parsley. In our backyard garden, we never know which crops will thrive - with birds, snails, and various other pests nibbling on our plants, we have a lot of competition. Parsley is one herb that is always happy and grows in abundance. I have made many rounds of tabouli and have also passed along bunches of herbs to neighbors and friends. After hearing that a simple parsley salad is a fresh and satisfying dish, I took Alice Waters' suggestion and we were all very pleased. In fact my nine-year-old couldn't get enough. The salad is a great accompaniment to roast chicken or grilled fish.
For years, parsley was maligned as the default garnish lingering on the plate at every old-school restaurant. In fact, parsley is incredibly nutritious on its own, providing twice the Vitamin C of an orange and more iron than spinach. Parsley also aids in digestion and is an antioxidant.
Toss parsley leaves with olive oil, lemon juice, and a heap of Parmesan and it is anything but boring.
recipe from Alice Waters' Chez Panisse Vegetables
- one large bunch flat leaf Italian Parsley
- Olive Oil
Remove and wash parsley leaves. Make sure leaves are completely dry. Just before serving, drizzle with a little olive oil and a squeeze of lemon juice. Toss with a generous amount of grated Parmesan. Season with salt and fresh ground pepper. Top salad with a few larger shaving of Parmasan and serve.