Onion And Parsley Salad Recipes

Steps:

• Soak bulgur in hot water until tender, about 30 minutes. Drain thoroughly in a fine-mesh sieve. Transfer to a medium bowl and refrigerate until cool.
• Meanwhile, in a medium skillet, heat oil over medium-high. Add onion, thinly sliced, and cumin season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is golden, about 6 minutes. To bulgur, add onion, lemon juice, almonds, parsley and garlic; season with salt and pepper.

Steps:

• Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
• Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.

Steps:

• Halve the onion and slice as thinly and evenly as you can, no thicker than 1/8 inch. (A mandoline works well for this, but you can do it with a sharp knife and some patience.) Add the onions, mushroom slices and parsley to a large bowl.
• In a small bowl, whisk the lemon juice and olive oil. Ladle the dressing over the salad and toss to combine. Season with salt and pepper.

Steps:

• Combine carrots, onions, and parsley in a large bowl; toss well.
• Whisk together oil and vinegar, and season with salt and pepper. Let sit 1 hour.
• Before serving, squeeze lemon over the top.

Steps:

• Using a fork first four ingredients in medium bowl to blend.
• Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper.
• Cover and refrigerate; chill for a minimum of 30 minutes to let the flavors blend. Can be prepared up to 6 hours ahead.

Steps:

• Soak the onions in 2 cups hot water for 4 minutes.
• Drain and spread to dry on paper towels.
• Transfer the onions to a mixing bowl.
• Add the remaining ingredients and mix together.
• Taste and adjust the seasoning if necessary.

Steps:

• Soak the onions in 2 cups hot water for 4 minutes. Drain and spread to dry on paper towels. Transfer the onions to a mixing bowl. Add the remaining ingredients and mix together. Taste and adjust the seasoning if necessary and serve with barbecued meat.

Steps:

• Rinse, spin-dry and refrigerate the parsley. Place the salt and pepper in a salad bowl. Add the lemon juice. Slowly whisk in the olive oil. When the vinaigrette is thick and stable, add the onion and the tomato and toss. Add the parsley, toss gently and serve. To be eaten alone, or on top of breaded and pan-fried veal, chicken or oily fish like tuna.

Steps:

• In a bowl, combine beans, onion, parsley, extra-virgin olive oil, and red-wine vinegar. Season with salt and pepper.

Steps:

• To prepare salad:
• In a bowl cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.
• To make Paula Wolfert's Seven-Day Preserved Lemons:
• Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months. Makes 4 preserved lemons.