1.   Add remaining chives and parsley leaves.

2.   Chop parsley leaves with a knife or chopper, but not in a blender or food processor.

3.   Combine the parsley leaves and reserved lemon zest in a small bowl.

4.   Garnish with parsley leaves.

5.   Garnish with parsley leaves, and serve.

6.   I also scatter sauteed parsley leaves and scallions on top, for contrast.

7.   Instead of salad greens I add parsley leaves and lovage.

8.   Make an herb salad with the parsley leaves, chive batons and frisee.

9.   One-third cup packed flat-leaf parsley leaves.

10.   Salt A handful of flat leaf parsley leaves, chopped.