Cooking with Alison

Parsley Salad

In Soups and Salads on September 6, 2010 at pm

If you love the taste of fresh Italian parsley or if you have a ton of it in your herb garden, try making a parsley salad.  It can be eaten as a side salad or it can be used as a garnish.  I suggest only using young parsley as parsley leaves toughen as they mature.

Parsley Salad Recipe

makes 2 side salads or several garnishes

1 large handful of fresh, young, Italian parsley leaves (stems removed)

zest of 1 orange (or lemon)

juice of 1/2 an orange (or lemon)

drizzle of extra virgin olive oil

coarse salt

ground black pepper

shavings of parmesan cheese (optional)

In a large bowl, gently toss together the parsley leaves, orange juice, olive oil, salt and pepper.

If you’re not using parmesan cheese:  Retain two pinches of orange zest for the garnish and toss the remaining zest with the parsley leaves.  Then plate the salads and sprinkle with the reserved orange zest.  Serve immediately.

If you are using parmesan:  Toss the orange zest with the parsley.  Plate the salads and top each one with a few small shavings of parmesan cheese.  Serve immediately.

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