Parsley and Herb Salad

Makes: 4 servings

Time: About 20 minutes

F O

Like Tabbouleh (page 76), this is a salad in which herbs — particularly parsley — play the leading role. I don’t agree with the common “wisdom” that flat-leaf (Italian) parsley tastes better than the curly variety, but it is a little easier to handle. You can omit the sweetener if you like, but many people like the way it balances the parsley’s bitterness.

• ¼ cup olive oil, or more to taste
• 2 tablespoons fresh lemon juice, or more to taste
• 1 teaspoon sugar or honey (more or less to taste; optional)
• Salt and pepper
• 4 cups chopped fresh parsley
• ¼ cup chopped fresh chives or ½ cup chopped scallions
• 1 tablespoon chopped fresh thyme
• 1 teaspoon chopped fresh tarragon

Put the oil, lemon juice, and sugar, if you’re using it, in a large bowl, sprinkle with salt and pepper, and whisk to blend. Add the parsley, chives, thyme, and tarragon and toss to coat. Taste and adjust the seasoning, adding oil or lemon juice as you like. Serve right away.

Lettuce Salad with Parsley A more familiar but almost equally flavorful version: Use 4 cups lightly packed mixed tender greens (mesclun or the like) and reduce the parsley to 1 cup. Keep the other ingredients the same, though you will probably need to add a little more oil and lemon juice.

Basil and Romaine Salad Omit the thyme and tarragon. Instead of the parsley, use 2 cups torn basil leaves. Add 4 cups torn romaine lettuce. You will probably need to add a little more oil and lemon juice.