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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Parsley Salad Recipe

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This recipe for Parsley Salad is from The Sherman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup raspberry vinegar
¼ cup walnut oil
4 cups fresh parsley leaves (no stems), rinsed and spun dry
6 cherry tomatoes
4 tsp. freshly shredded Parmesan cheese
Freshly ground pepper to taste
Salt to taste
Directions:
Directions:
Place parsley in a salad bowl.
In a container, mix the oil and vinegar together with a whisk.
Pour oil mixture on the parsley, then toss thoroughly.
Add Parmesan cheese, then the cherry tomatoes.
Toss well and season with salt and pepper.
Number Of Servings:
Number Of Servings:
2-4
Personal Notes:
Personal Notes:
Mom fell in love with this salad from Gustaf Anders' restaurant in La Jolla back in the day. Once she got the recipe, she made this salad a lot - it was her favorite salad for years, although she altered the recipe somewhat to her own liking.

 

 

 

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