Parsley Salad

Recipe by: Tom Douglas | from Tom's Big Dinners: Big-Time Home Cooking for Family and Friends

Cookstr

Course: Main Course

Total Time: Under 15 Minutes

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

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