The Herb-Fueled Salad That’s Great All Year Round
Having your own signature recipe is the dream, right? Well, for woodworker Brooke Wade, that dish is salad that she originally dug up to get the most out of her mom’s overflowing Michigan garden. “I started making this parsley salad out of The Summer Book by Susan Branch when I was still living at home,” she says. “It became my thing—so much so that I don’t even think my parents eat it unless I’m around!” Building a whole salad around parsley might sound strange, but give it a shot—it is peppery, holds up great as leftovers, and is an A+ way to lighten up any heavy-and-rich meals ahead.
2 to 3 cloves of garlic, peeled and pressed or minced
½ cup of olive oil
2 tablespoons balsamic vinegar
Salt and pepper, to taste
6 cups of parsley, stemmed and torn by hand
½ cup of grated parmesan cheese
Optional mix-ins: cooked and cooled orzo pasta, chopped tomatoes if in season, nuts, or anything else you like!
Wash and dry parsley leaves and set aside. Whisk together garlic, olive oil, balsamic vinegar, salt, and pepper in a small bowl. At least an hour before you’re planning to serve, pour the dressing over the parsley in a large bowl and toss thoroughly to combine. If you’re adding any additional mix-ins, stir them in now. Top with parmesan and toss again. Add back to the fridge to chill until ready to eat.