On Mon, 23 May 2011 09:06:00 -0700 (PDT), Scooter
> wrote:

>This year we seem to have found the perfect location for the herb
>garden. Hooray!--except the plants are growing so fast it's
>frightening. There's no such thing as too much basil, and so far we're
>keeping up with the cilantro and sage, but the parsley is becoming an
>issue. I never cooked much with parsley before (we planted it on a
>lark) so I'm hunting for ideas/recipes that use a ton of the stuff.
>(Yeah, I know we can always dry it and store it for some other time,
>but it's more fun to use it fresh.)
>
>Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
>helping...
>
>Scooter

I make this a lot, it is wonderful.

@@@@@ 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.

Notes: The Ranger


** Exported from Now You're Cooking! v5.87 **

koko
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