SQUID SALAD WITH LEMON-AND-PARSLEY OIL
Provided by Molly O'Neill
Categories salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 7
Steps:
- Bring a medium pot of water to the boil. Add the squid and blanch for 1 minute. Drain and set aside to cool. Place the squid in a bowl and toss with the scallions, celery, lemon-and-parsley oil, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 1 gram, Sodium 548 milligrams, Sugar 1 gram, TransFat 0 grams
POACHED LEEKS WITH LEMON-AND-PARSLEY OIL
Steps:
- Bring a large pot of lightly salted water to the boil. Reduce to a simmer. Add leeks and cook until tender, about 25 minutes. Drain well and set aside to cool. Place leeks on a plate and drizzle with the lemon juice and lemon-and-parsley oil. Sprinkle with salt and pepper. Can be served cold or at room temperature.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 326 milligrams, Sugar 7 grams, TransFat 0 grams
LEMON-AND-PARSLEY OIL
Provided by Molly O'Neill
Categories condiments, dips and spreads
Time 15m
Yield About 1 1/2 cups
Number Of Ingredients 3
Steps:
- Bring a large pot of water to the boil. Add the parsley and blanch for 30 seconds. Drain and rinse under cold running water until cool. Drain and dry the parsley well. Place in a food processor with 5 tablespoons of the olive oil. Process until a thick puree forms, stopping several times to scrape down sides of bowl. Scrape into a clean glass jar and and pour in 2 cups of the olive oil. Add the lemon zest, shake well and store in a cool place for 1 to 2 days.
- Strain the oil through a fine mesh sieve. Pour the remaining 2 tablespoons of oil through a coffee filter to dampen the filter. Fit the filter inside the rim of a clean glass jar. Pour some of the oil into the filter and let it drip into the jar. Continue pouring and letting the oil drip until all has passed through the filter; this will take several hours. Stored in the refrigerator, the oil will keep up to a month.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 35 grams, Carbohydrate 1 gram, Fat 42 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 6 grams, Sodium 6 milligrams, Sugar 0 grams
PARSLEY OIL
This dipping sauce for our Broccoli Rabe Dumplings, can be used to enhance salad dressings, grilled meats and vegetables, or your favorite sandwich.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 3
Steps:
- Bring a medium saucepan of salted water to a boil. Prepare an ice-water bath, set aside. Pick 2 tablespoons of parsley leaves; wrap in damp paper towel, and refrigerate. Add remaining parsley leaves to boiling water; cook until bright green, about 20 seconds. Drain, and transfer to ice bath to stop cooking.
- Transfer parsley to a food processor, and process until pureed. Transfer puree into a double thickness of cheesecloth; squeeze out all juice into a small bowl. Discard leaves. Add olive oil to parsley juice; season with salt. Store oil in an airtight container in refrigerator for up to 1 week.
LEMON & PARSLEY SPAGHETTI
Fast food doesn't have to be at the end of a phone line. This 15-minute meal is the perfect pick me up after a long day
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Boil the pasta. Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink.
- Throw in the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.
- Drain the spaghetti, add to the pan, then toss everything together. Serve with lemon wedges, if liked.
Nutrition Facts : Calories 455 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.37 milligram of sodium
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