Parsley Salad

1. 1

   Rinse, spin-dry and refrigerate the parsley.

2. 2

   Place the salt and pepper in a salad bowl.

3. 3

   Add the lemon juice.

4. 4

   Slowly whisk in the olive oil.

5. 5

   When the vinaigrette is thick and stable, add the onion and the tomato and toss.

6. 6

   Add the parsley, toss gently and serve.

7. 7

   To be eaten alone, or on top of breaded and pan-fried veal, chicken or oily fish like tuna.

* Per serving · 4 servings · Values may vary.

No additional tips available.