Yield: 1 Servings
Measure | Ingredient |
---|---|
6 cups | Loosely packed parsley -- |
\N \N | Leaves (no stems) |
6 tablespoons | Chopped sundried tomatoes -- |
\N \N | (drained) |
3 teaspoons | Chopped garlic |
6 tablespoons | Freshly grated parmesan |
\N \N | Cheese -- imported |
\N \N | FOR DRESSING 3/4 cup |
\N \N | Virgin/virgin |
⅓ cup | Rice vinegar |
1 small | Shallot -- , finely chopped |
¼ teaspoon | Chopped garlic |
24 \N | Chopped basil leaves |
\N \N | Olive oil -- (extra |
Toss parsley flowers, chopped garlic and sun-dried tomatoes. Mix dressing ingredients together, and add to parsley mixture. Toss again. Put on platter or in individual dishes and sprinkle about 1 tablespoon paremesan cheese over each serving Recipe By : LoisCon