Parsley Salad
Nutrition
Calories: 373 kcalCarbohydrates: 17 gProtein: 15 gFat: 38 gSaturated Fat: 14 gCholesterol: 13 mgSodium: 666 mgFiber: 7 gSugar: 12 gVitamin A: 92.125 IUCalcium: 304 mgIron: 13 mg
Ingredients
- 4 cups packed curly parsley leaves
- 4 oz parmigiano-reggiano cheese coarsely grated
- 1-1/2 cups oil-packed sun-dried tomatoes julienned
- 2 whole garlic cloves minced and divided
- 1/2 cup packed basil leaves
- 3/4 cup extra-virgin olive oil
- 1/4 cup Rice Wine Vinegar
- 1 dash salt to taste
- 1 dash black pepper to taste
- 2 tablespoons minced shallots
Instructions
- For salad, carefully wash parsley leaves to remove any dirt, then dry well, either in a salad spinner or by placing the leaves in a clean, thin dish towel and wringing out moisture. Put parsley in a salad bowl, add 3 oz. parmigiano-reggiano, and toss well. Add sun-dried tomatoes and garlic and toss again, until salad is well mixed.
- For dressing, wash basil leaves to remove any dirt or grit, then dry well and put in the bowl of a food processor. Add oil and vinegar and season to taste with salt and pepper. Process until smooth.
- Stir shallots and garlic into dressing. Drizzle dressing over salad and toss until greens are evenly coated. Adjust seasonings to taste, then divide between 6 salad plates. Garnish with remaining 1 oz. parmigiano-reggiano.