Parsley salad from An Everlasting Meal: Cooking with Economy and Grace (page 94) by Tamar Adler

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mcvl on August 28, 2020

    I love parsley salads, and this is a particularly good one. Since raw rough-chopped Italian parsley has the texture of shredded file folders, I made it a day in advance so it could fatigue, or soften. Next time I'll use curly parsley, which I also like very much.

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