Parsley is one reliable green this time of year. No matter the weather, you can count on parsley -- curly and Italian -- to be in every grocery store, and the kitchen workhorse can do more than garnish a plate.

It makes a delightful salad, perhaps best known as an ingredient in tabbouleh. While most tabbouleh recipes pay homage to bulgur, I prefer to use far more of this sprightly green than the grain. With its fresh, clean, peppery flavor, a parsley salad is the perfect foil to rich warming soups, stews, and braises.

We know parsley originated in the Mediterranean, but we're not sure when. It's featured in the cuisines of Greece, Italy, Spain, Portugal, and Morocco. There are three primary types of parsley -- curly (French), flat (Italian), and then there's parsley root (looking and tasting like a parsnip). Like most dark greens, it is loaded with antioxidants and vitamins A, C, and K. It's a great source of amino acids and folic acid, one of the most important B vitamins, as well as potassium, calcium, and magnesium.

Most cookbooks advise you to strip the leaves from the stems, but I find that's a waste of parsley's flavor and your time. The stems are just as tasty as the leaves and, when finely chopped, add oomph to a dish. To chop up parsley, hold the bunch together and use a French or chef's knife and mince the leaves and stems together by rocking back and forth. You only want to use as much parsley as the recipe requires.

In a small bowl, whisk together the lemon juice, shallot, cumin, and salt. Whisk in the olive oil.

In a large bowl, toss together the bulgur, parsley, mint, and cucumber, if using. Toss in enough dressing to lightly coat, and season with the black pepper and red pepper flakes to taste. Serve with green olives and toasted lavash.