Parsley salad

Yield: 6 servings

Measure Ingredient
4 cups Fresh parsley (two bunches)
4 \N Oil packed sun dried tomatoes, drained and sliced thin
¼ cup Freshly grated parmesan cheese
¼ cup Extra virgin olive oil
2 tablespoons Fresh lemon juice
2 \N Garlic cloves, pressed
\N \N Copious amounts of pepper
\N \N Salt to taste

This refreshing salad is one of those California inspirations that seem to have been passed around from chef to chef, restaurant to restaurant. We think it may have originated at Cafe Beaujolais in Mendocino. It is particularly good with a grilled main dish or an Italian style entree. For us, curly parsley works best in this dish, but others prefer the Italian flat leaf. The most important thing is that the parsely is FRESH.

Mix together the olive oil, lemon juice, garlic, pepper and salt.

Toss the parsley and tomatoes together. Drizzle the dressing over and toss to coat. Sprinkle with parmesan cheese and serve immediately.

Origin: Great Food Without Fuss. Shared by: Sharon Stevens, July/95.

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