I sometimes use parsley as a salad green, adding the leaves whole or cutting them into chiffonade, as I do in this delicate salad. You can dress it with a vinaigrette, or with a simpler combination of 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.

Full Recipe

Parsley and Romaine Salad - Biga

Author

Martha Rose Shulman | 2012-10-05

Source

https://cooking.nytimes.com/recipes/12793-parsley-and-romaine-salad

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