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.
Pick the parsley leaves from the stems—you want about
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.
© 2013 All rights reserved. Published by Workman Publishing.