Parsley Salad

Name: Parsley Salad
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 4 cups packed curly parsley leaves; 3 oz. parmigiano-reggiano, coarsely grated or shaved; 1 1 ⁄ 2 cups oil-packed sun-dried tomatoes, drained and sliced into a medium julienne; 1 tsp. minced garlic; 1 ⁄ 2 cup packed basil leaves; 3 ⁄ 4 cup extra-virgin olive oil; 1 ⁄ 4 cup rice vinegar; Salt and freshly ground black pepper; 1 shallot, minced; 1 clove garlic, minced

Serves
serves 6

Curly parsley is milder and more common than its flat-leaf sibling. When texture is important, as in salads, this type of parsley shines.

Ingredients

For the Salad

4 cups packed curly parsley leaves
3 oz. parmigiano-reggiano, coarsely grated or shaved
1 ¹⁄₂ cups oil-packed sun-dried tomatoes, drained and sliced into a medium julienne
1 tsp. minced garlic

For the Dressing

¹⁄₂ cup packed basil leaves
³⁄₄ cup extra-virgin olive oil
¹⁄₄ cup rice vinegar
Salt and freshly ground black pepper
1 shallot, minced
1 clove garlic, minced

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Instructions

Step 1

For the salad: Carefully wash parsley to remove any dirt; dry well and place in a salad bowl. Add parmigiano-reggiano to the parsley. Add sun-dried tomatoes, along with garlic. Toss well to combine.

Step 2

For the dressing: Carefully wash basil to remove any sand, then dry well. Place the basil leaves in the bowl of a food processor and add oil, vinegar, and salt and pepper to taste; process until smooth. Stir shallots and garlic into the dressing.

Step 3

Drizzle dressing over salad and toss well to combine ingredients. Taste and adjust seasonings. Divide among six salad plates, garnish with some shaved parmigiano, and serve.