I used to think that parsley’s flavor was so intense that it could only be used in small quantities. Recipes always seem to use it sparingly, so I never considered that its strong flavor could be the backbone of a meal. But ever since I took some leftover parsley, sprinkled it with lemon juice and olive oil, and topped with raisins, I’ve been hooked. Now, whenever I find myself with some extra (usually after making something that only required a tablespoon or so of the leafy herb), I turn to quick, easy and refreshing parsley salad. I love how parsley’s sharp, grassy taste sings alongside the tart sweetness of fruit. In the image above, I paired parsley salad with an egg for a great lunch at work.Print
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