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Trick of the trade: Quick-pick parsley

Fine Cooking Issue 94
Photo: Scott Phillips
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There’s a certain Zen-like state that can be reached while performing menial tasks like washing dishes or picking parsley leaves off their stems. But for a recipe that calls for a lot of parsley—like our Grilled Lamb Chops with Herb Salad—the meditative state can sometimes turn maddening. In these cases, try a technique used in restaurant kitchens: Rather than picking the leaves individually, “shave” them  right off the bunch.

Hold a rinsed bunch of parsley with the leaves facing away from you. Graze a chef’s knife along the length of the bunch, starting near the base of the leaves and keeping the blade almost parallel to the stems. As long as you have a sharp blade, the leaves (and some of the more tender stems) will come right off.


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