Bonnies Parsley Salad Recipes

Steps:

• Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
• In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.

Steps:

• Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
• Add tomatoes, purslane, and parsley, gently tossing to coat.

Steps:

• In large bowl, toss all ingredients together.
• Chill at least 1 hour before serving.
• Makes 2 large or 4 small servings.

Steps:

• Add tahina in a bowl.
• Add lemon juice to bowl and stir well. Add in the water Mix till incoperated.
• Add salt,garlic and chili.
• Add parsley.
• Serve with fish, grilled meat, rice dishes and falafals.

Steps:

• In a medium pot, boil the cubed potatoes in water until they can be pierced easily with a fork.
• In a small bowl, whisk together the chosen herb, mustard, vinegar, horseradish, oil, salt and pepper.
• Once the potatoes are done, drain and rinse under cold water until cool. In a medium bowl, mix together the potatoes, cucumber, and dressing just before serving.

Steps:

• Blend the parsley leaves as finely as possible in a food processor, then transfer them to a large bowl.
• Add the black olives, red onion, capers and garlic and mix thoroughly.
• Add the anchovies, lemon zest and juice, chilli and olive oil. Season with freshly ground black pepper.
• Just before serving, peel and finely dice the avocado.
• Mix it well with the other ingredients and top with freshly grated parmesan and aged balsamic vinegar.

Steps:

• Place onion in a small bowl and cover with ice-cold water. Let soak 10 minutes. Drain and pat dry; set aside.
• Place bulgur in a fine-mesh sieve and rinse until water runs clear. Transfer to a large bowl. Add tomatoes and lemon zest and juice; stir to combine.
• Remove greens from radishes. Thinly slice radishes using a mandoline and finely chop greens. Add radishes and greens to bulgur mixture along with parsley, mint, spices, oil, and reserved onion. Season well with salt and stir to combine.

Steps:

• Mix together the broccoli, raisins, crisp bacon, peanuts & red onion.
• In a separate bowl combine mayonnaise, sour cream, sugar or splenda & Dijon style mustard.
• Stir into the broccoli mixture.
• Refrigerate for at least 2 hours before serving.
• Garnish with parsley.
• Always serve chilled.

Steps:

• A half hour before cooking, set the oven to 450 degrees F and position a rack in the middle position.
• Whisk the anchovy paste, mustard and lemon juice together in a large salad bowl or small mixing bowl. Slowly whisk in the olive oil, then stir in the shallot and season with kosher salt and pepper. Set aside.
• Place the marrow bones (the rounds on the wider flat ends) in a cast-iron pan or on a small pan lined with foil. If you're cooking "canoes," arrange them split-side up and crinkle the foil to keep them level so fat doesn't run out during cooking. If you're cooking a mixture of the two, which is kind of unlikely, you can just fit everything in one pan. Place in the hot oven and roast 15 minutes.
• While the bones roast, toss the herbs in the dressing and divide between serving plates.
• As soon as the bones are roasted, carefully transfer to plates, sprinkle over with the Maldon salt and serve.