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
- 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
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
Nutritional information is based on 6 servings and includes 1/2 teaspoon of added salt.
Nutrients per serving (% daily value)
42mcg RAE (1%)