Parsley salad is a refreshing side dish for summer suppers and picnics.
Ingredients
- 2 large bunches flat leaf parsley
- juice of half a lemon
- few tablespoons olive oil
- salt to taste
- few tablespoons Parmesan (optional)
- scattering of sumac (optional)
Instructions
- Wash and dry your parsley. I do this with a salad spinner. Pluck the parsley leaves off the stem, discarding the stems.
- Pile the leaves in a bowl that is large enough for tossing.
- Dress the parsley by squeezing the lemon juice over and drizzling with olive oil. Sprinkle with salt, then toss. I admit that I typically eye-ball the amounts here. Adjust for the dressing for balance.
- Top with Parmesan or sumac if desired, then toss again.