->Parsley 01 <-

Yield: Six servings.

4 bunches flat-leaf parsley, leaves only

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh lemon juice

1/3 cup extra-virgin olive oil

1 red onion, cut in wafer-thin slices

1 tomato, diced.

Rinse, spin-dry and refrigerate the parsley. Place the salt and pepper in a salad bowl. Add the lemon juice. Slowly whisk in the

olive oil. When the vinaigrette is thick and stable, add the onion

and the tomato and toss. Add the parsley, toss gently and serve.

To be eaten alone, or on top of breaded and pan-fried veal, chicken

or oily fish like tuna.