Parsley Salad

Parsley can stand up to an assertive, garlicky dressing; indeed, garlic and parsley play very well together.

Think of this salad more as a garnish than a bowlful, as a zippy topping for all kinds of things, from asparagus spears to sliced tomatoes to paper-thin salami. And it’s divine too showered over a rosy duck breast or a grilled rib-eye steak, sliced tagliata-style.

Ingredients

  • 1 large bunch flat-leaf parsley
  • 2 teaspoons lemon juice
  • Salt and pepper
  • 1 small garlic clove, minced
  • 2 tablespoons olive oil
  • A chunk of Parmigiano-Reggiano cheese for shaving (optional)

Method

Pick the parsley leaves from the stems—you want about 2 cups. Wash and gently dry with a clean towel.

In a small bowl, whisk together the lemon juice, salt and pepper to taste, garlic, and olive oil.

The parsley leaves must be dressed at the very last minute. Season with a sprinkle of salt, then toss with the dressing to coat lightly and serve in a fluffy pile. Garnish with shavings of Parmesan, if desired.