On Sun, 16 Mar 2008 11:02:58 -0700 (PDT), aem >
wrote:

>...but what can I do with it for Saint Pat's Day? I have a very
>vigorous parsley plant that grows beyond my ability to use it up in
>ordinary ways. Anybody have any ideas about a dish that will use a
>lot of parsley? Even better if it's something that will go with
>corned beef. I don't want to make pesto because it's not warm enough
>yet to grow fresh basil. -aem

Serve this at cocktail time.
Every time I take this to a party I'm asked for the recipe.

@@@@@ Now You're Cooking! Export Format

Parsley Salad

salads/dressing

1-1/4 cups carrot, shredded
1-1/2 cups italian parsley, rough-chopped
1 tin anchovies in oil, rough-chopped
1 clove elephant garlic, thin-sliced
1/4 cup evoo
1/4 cup red wine vinegar
salt & pepper to taste

In a bowl, you shred a carrot, layer the chopped parsley, a pinch of
coarse salt, the chopped anchovies _AND_ the oil they were packed in.
Then you thin-slice (using a potato peeler) the elephant garlic. Add
in the EVOO and vinegar to assist in breaking down the parsley, salt
and pepper to taste, cover and set aside in refrigerator to allow all
the flavors to meld.

Contributor: The Ranger on rfc

** Exported from Now You're Cooking! v5.82 **

koko
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http://www.kokoscorner.typepad.com
updated 2/24
"There is no love more sincere than the love of food"
George Bernard Shaw