Parsley Salad

Pluck the leaves from a large bunch of Italian parsley, wash them, and dry them in a salad spinner or with a clean kitchen towel.

Just before serving, drizzle with a small amount of olive oil, enough to coat the leaves; add a squeeze of lemon juice; and grate over a large amount of Parmesan. Toss and season with salt and pepper. If you wish, garnish with a few thin curls of Parmesan shaved from the block.

Adapted from "Chez Panisse Vegetables," Alice Waters.