Although the bright emerald color of curly parsley is more attractive as a garnish, the more intensely-flavored and robust “flat” Italian parsley is generally the choice for cooking. French cooks make a  bouquet garni by tying together (or wrapping in cheese cloth) Italian parsley, bay and thyme to slow-cook with soups and stews. Both types of parsley add subtle interest to tossed green salad, but I would give the nod to Italian parsley when preparing the tasty and nourishing tabbouleh, a Middle Eastern salad based on cooked bulgar wheat (you can buy tabbouleh mix in the supermarket). Try it!