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. |