Why, oh why, is parsley so neglected in our modern world? Its delicate fragrance, its green zippiness, its fresh splendor–we must celebrate parsley more. We declare this The Half-Week of Parsley.
To celebrate Parsley Half-Week, sample the following preparations:
Sea Salt makes grilled sardines with a parsley-intensive salsa verde. It’s excellent; parsley pairs particularly well with oily fish like sardines or mackerel.
Parsley lovers will be pleased by anything with salsa verde at Oliveto and Incanto, reports Robert Lauriston. Try anything with salsa verde on beef.
Look for gremolata, usually made with parsley, lemon zest and olive oil. This sauce also pairs well with beef. Eccolo serves it on their bollito sandwich.
Gilman Grill’s potatoes have parsley, but sydthekid boldly orders them with EXTRA parsley.
Chez Panisse Cafe sometimes makes pizza topped with Italian parsley salad.
Zuzu’s boquerones tapa comes on top of a parsley salad of whole leaves tossed with a garlicky vinaigrette.
Some parting words of parsley wisdom from frontzNskrontz : “I eat the stems! And raw celery! I am very regular!”
Gilman Grill [East Bay]
1300 4th St., Berkeley