persillade@parsley.shallots.ca

John Midgley invokes Elizabeth David's French Provincial Cooking in his entry on "persillade" in A Sprig of Parsley: Twenty-five Classic Recipes (Tabouli is not one of the twenty-five.) One of the dishes referenced is fried aubergines dressed with olive oil and persillade. And, of course, there are the instructions to take a small bunch of parsley, washed and shaken dry, 2 shallots or 3 cloves of garlic and a half teaspoon of salt. The herbs are chopped as finely as possible. Midgley suggests an Italian mezzaluna as a suitable chopping tool. The chopped herbs are mixed with the salt. "Stir the persillade into hot, cooked stews and braises, or serve it separately in a little dish."