Recipe courtesy of Laura Calder
Save Recipe Print
Total:
5 min
Prep:
5 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Mince the shallot and garlic and put in a large bowl. Add the parsley. Shave the Parmesan over the bowl using a vegetable peeler. Grate over a little lemon zest and add a squeeze of juice. Drizzle with olive oil. Season with salt and pepper, and taste. Correct the seasonings and serve.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Recipe courtesy of Tyler Florence

Parsley Salad

Recipe courtesy of Alton Brown

Veal Piccata Chops with Parmesan and Parsley

Recipe courtesy of Guy Fieri

Parsley Walnut Salad

Recipe courtesy of Sara Moulton

Rosemary Home Fries with Pancetta, Parmesan and Parsley

Recipe courtesy of Bobby Flay

Rosemary Home Fries with Pancetta, Parmesan and Parsley

Recipe courtesy of Bobby Flay

Fresh Mushroom and Parsley Salad

Recipe courtesy of Giada De Laurentiis

Lentil, Bean and Parsley Salad

Lobster Salad with Red Beets Petal and Caviar Vinaigrette

Recipe courtesy of Yvers Garnier

Browse Reviews By Keyword

          Latest Stories