Parsley Salad Recipes

Steps:

• In a mixing bowl, toss together parsley, onions, garlic, olives and tomatoes.
• In a separate small bowl or cup, mix together lemon juice, balsamic vinegar, sugar, salt and pepper; drizzle over the salad.
• Place in a serving bowl and place egg slices on top.

Steps:

• Preheat oven to 375 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, shaking once, until golden and fragrant, 10 minutes. Transfer to a plate to cool.
• With a vegetable peeler, peel 8 long pieces of zest from orange; cut lengthwise into very thin strips. Halve orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add vinegar, onion, and salt; let stand 10 minutes. Add capers, olives, parsley, pine nuts, and zest to bowl. Season with pepper; toss thoroughly with oil. Divide among six plates.

Steps:

• Take up a handful of the parsley and bunch it together, then slice into thin strips (chiffonade) by cutting across the bunch with a chef's knife. Repeat until all of the parsley is cut into chiffonade. Transfer to a salad bowl.
• Stack the romaine leaves and cut crosswise into chiffonade. Add to the salad bowl. Add the pine nuts, baguette croutons and chives.
• Just before serving, toss with the dressing.

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:

• Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.
• Reheat the rice until steaming. (I just microwave it for a few minutes.)
• Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.
• Serve, garnished with a couple dashes of hot paprika if desired.

Steps:

• In a medium bowl, whisk together lemon juice, salt, and pepper. Slowly drizzle in olive oil until emulsified. Add parsley, chives, chervil, and tarragon. Toss to combine. Taste and adjust for seasoning. Serve immediately.

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:

• Place drained capers in a small bowl of cold water and let soak about 10 minutes.
• Meanwhile, wash, stem, and drain parsley well.
• Set parsley on a large plate or small platter in a big mound.
• Slice as many red onion slivers as you like and sprinkle over the parsley.
• Drain capers again and sprinkle over the salad.
• Squeeze the juice of 1/2 a fresh lemon over the salad.
• Drizzle with a spalsh of good quality extra virgin olive oil and a few grinds of black pepper.
• No need to add any salt- the capers are salty enough.
• Do not toss.
• Wait 5 minutes, then serve.

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 toss all ingredients together well.