My herb of the month for April is parsley. In ancient times, parsley wreaths were used to ward off drunkenness, although the effectiveness of this was hard to prove. Today, this slightly peppery, fresh-flavored herb is more commonly used as a garnish or a flavoring. There are more than 30 varieties of this herb; the most popular are curly leaf parsley and flat-leaf or Italian parsley. Fresh curly leaf parsley is always available, and Italian parsley is becoming more available than it used to be. Parsley is an excellent source of vitamins A and C, and it's highly touted as a breath freshener.
In this unusual salad recipe, parsley is used as the main ingredient rather than just a garnish. It is my favorite salad, and I'm confident that once you have tried this delicious combination of flavors and textures, it will become one of your favorites as well!
PARSLEY SALAD
1/2 cup sun-dried tomatoes, cut into matchstick-size pieces
1/2 cup water
3 tablespoons red-wine vinegar
2 teaspoons sugar
1/8 teaspoon freshly ground black pepper
1/4 teaspoon dried tarragon, crushed
1/4 teaspoon dried basil, crushed
2 garlic cloves, pressed or minced
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
3 cups tightly packed curly leaf parsley tips (not Italian parsley!), with ALL stems removed
3 ounces freshly grated Parmesan cheese (3/4 cup)
Freshly grated Parmesan cheese for garnish
1. Combine the sun-dried tomato strips and water in a saucepan and bring to a boil. Remove from the heat and allow to stand for at least 10 minutes.
2. Meanwhile, combine the vinegar and sugar in a bowl, and stir until the sugar is thoroughly dissolved. Add all other dressing ingredients, including the water and sun-dried tomatoes, and mix well. If possible, allow to stand for several hours or overnight to marinate the tomatoes.
3. Toss the clean, dry parsley and the 3 ounces of cheese together. Add the dressing and mix well. To serve, spoon 1 cup of the salad onto a plate or into a salad bowl. Garnish with a sprinkle of Parmesan cheese. Makes 8 servings.
Each 1-cup serving contains approximately: 164 calories; 6 gm fat; 8 mg cholesterol; 434 mg sodium; 20 gm carbohydrates; 12 gm protein; 4 gm fiber.
Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 32 cookbooks, most recently "Jeanne Jones' Homestyle Cooking Made Healthy" (Rodale Press, $27.95). Send your recipe for revision to: Cook It Light, Deseret News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (60 cents), self-addressed envelope. © King Features Syndicate Inc.