For 5 or 6 servings
This salad that doesn’t sound special but it is—very!
Serve it in very small portions on overlapping thin slices of ripe heirloom tomatoes as a first course. Made in larger quantities and heaped in a bowl on a buffet, it will create a sensation!
4 cups curly parsley, leaves only, washed and dried (depending on size, 1 to 2 bunches)
1 clove garlic, peeled
1/2 cup extra-virgin olive oil
3 tablespoons finest quality red wine vinegar
1/2 cup finely grated Parmigiano Reggiano cheese
Coarse salt and freshly ground black pepper
Note: I use a food processor, either large or mini, to "grate" Parmesan just before I add it to a recipe. Cut the cheese into ½ inch cubes and chop them finely with the steel blade rather than with the grating disc, which will break when a hard cheese is pressed too vigorously against it.
Place the parsley leaves in a bowl. Combine the garlic, olive oil and vinegar in a blender container, and process until garlic is pureed. Pour enough of the dressing over the parsley to coat it evenly and toss lightly. Sprinkle the grated cheese over and toss well to distribute the cheese evenly and coat every leaf with dressing and cheese. Season to taste with salt and pepper.
To prepare in advance: This is best freshly made at room temperature, but keeps quite well in the refrigerator for up to two days.