Instructions: Pluck the leaves off the parsley (they can be joined by the thinnest stems), wash well, and dry. Leave them whole or chop them roughly and place them in a bowl. Finely dice the eggs. Peel, seed, and finely dice the tomatoes. Add the eggs and tomatoes to the parsley.

In a mortar, pound the garlic with 1/2 teaspoon salt until smooth, then add some pepper, the paprika, lemon juice, and shallot. Whisk in the oil and taste to make sure the balance is right.

Pour the dressing over the salad and toss well. Taste for salt and serve mounded on a plate or in a curved leaf of butter lettuce.

This recipe yields 4 servings.

Comments: Parsley salads seem chic and new today, but this salad is based on a recipe from Meta Givens Modern Encyclopedia of Cooking, which first came out in 1947. She remarks on parsleys healthful properties, describing her recipe as "a good shot of vitamin A." Health is only a side benefit, however, for parsley salads taste wonderfully fresh and invigorating. This one would make a fine stuffing for a tomato.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.