Recipe: Marion Cunningham’s Parsley Salad

Servings: 4 to 6

6 tablespoons olive oil

2 cloves garlic

1 1/2 tablespoons red wine vinegar

Salt

Freshly ground pepper

4 cups parsley, stems removed, leaves torn into pieces

1/3 cup freshly grated Parmesan cheese

1. Combine the olive oil and garlic in a blender or food processor and process until the garlic is smoothly incorporated into the oil. Add the vinegar. Season to taste with salt and pepper.

2. Just before serving, combine the parsley and Parmesan cheese in bowl and toss with the dressing.