Parsley salad

Contributed by Preston Maring, MD

Parsley salad
It's likely that this weekly offering will be coming to you in a new format within a few months. Little did I know when I started doing this update to celebrate our Oakland Kaiser Permanente farmers' market in 2003 that I would be entering the blogosphere a few years later. From what I am told, one of the useful features of a blog is that it will be possible to search for "spring garlic" or "poblanos" to find recipes that feature what you find at your local farmers' markets. The current recipe archive is old school. What won't change is the fact that I will still try out various recipes at home and share those that taste good. Parsley as the main ingredient was new to me. Flat leaf Italian parsley is more for garnish and used in cooking, but this curly parsley salad is distinctive and worth trying. The texture of curly parsley may annoy the same people that eschew frisée. I also tried this week's salad with flat leaf, but the parsley flavor was too green and strong. With sun-dried tomatoes that are oil-packed, cheese and olive oil, there are about 5 gms of saturated fat per serving. Remember that 20 gms per day saturated fat provides about the recommended 10% of total calories from saturated fat.

Servings: 6


  • Salad
  • 2 bunches curly parsley leaves, washed, spun dry or dried in a towel
  • 1 oz parmesan, grated (not the "shake it from a can" type)
  • 3/4 cup oil-packed sun-dried tomatoes, julienned (cut into thin strips)
  • 1 clove garlic, minced
  • Dressing
  • 1/3 cup basil leaves, chopped finely
  • 8 Tsp extra virgin olive oil
  • 3 Tbsp rice vinegar
  • Salt and freshly ground pepper
  • 1 shallot, minced
  • 1 clove garlic, minced


Toss the salad ingredients in a bowl. Dissolve the salt in the vinegar. Whisk in the olive oil. Mix in the basil, shallot, and garlic. Add pepper to taste. You may only need part of the dressing to moisten the salad. Use the leftover dressing another day.

Nutrition Information (per serving)