Parsley Salad

  • 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.


For the Salad

  • 4 cups packed curly parsley leaves
  • 3 oz. parmigiano-reggiano, coarsely grated or shaved
  • 1 12 cups oil-packed sun-dried tomatoes, drained and sliced into a medium julienne
  • 1 tsp. minced garlic

For the Dressing

  • 12 cup packed basil leaves
  • 34 cup extra-virgin olive oil
  • 14 cup rice vinegar
  • Salt and freshly ground black pepper
  • 1 shallot, minced
  • 1 clove garlic, minced


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.