Parsley isn’t just a garnish — it’s the tasty highlight of this vibrant salad.
For the Salad
4 packed cups curly parsley leaves
3 ounces parmigiano-reggiano, coarsely grated or shaved
1 1/2 cups oil-packed sun-dried tomatoes, drained and sliced into a medium julienne
1 teaspoon minced garlic
For the Dressing
1/2 packed cup basil leaves
3/4 cup extra-virgin olive oil
1/4 cup rice vinegar
Salt and freshly ground black pepper
1 shallot, minced
1 clove garlic, minced
For the Salad
Carefully wash parsley to remove any dirt; dry well and place in a salad bowl. Add parmigiano-reggiano to the parsley. Add sun-dried tomatoes, along with garlic. Toss well to combine.
For the Dressing
Carefully wash basil to remove any sand, then dry well. Place the basil leaves in the bowl of a food processor and add oil, vinegar, and salt and pepper to taste; process until smooth. Stir shallots and garlic into the dressing.
Drizzle dressing over salad and toss well to combine ingredients. Taste and adjust seasonings. Divide among six salad plates, garnish with some shaved parmigiano, and serve.