Preparation info

  • Makes

    4 to 6

    Side-Dish Servings
    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

Most of us who have encountered this salad in restaurants haven’t eaten it at its best because in restaurants it isn’t usually realistic to chop the herbs at the last minute. Much of what gives this salad its flavor and punch is parsley, but the parsley has to be chopped just before it’s incorporated into the salad or it will end up having a stale, grassy flavor.