PARSLEY SALAD
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.
CELERY AND PARMESAN SALAD
Provided by Ina Garten
Categories side-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
- When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.
LENTIL, BEAN AND PARSLEY SALAD
Steps:
- Put the lentils in a saucepan with the water over medium-high heat, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15 to 20 minutes. Drain the water and reserve the lentils.
- In a large bowl, whisk together the olive oil, lemon juice, vinegar, sugar, and season with salt and pepper, to taste. Stir in the lentils and leave them out to cool.
- Meanwhile, blanch the green beans in a saucepan of boiling water until they are bright green and crisply tender. Rinse the beans under cold running water, and then drain well. Add the beans, celery and parsley to the lentils and toss the ingredients gently.
PARSLEY SALAD WITH TOASTED ALMONDS AND LEMON
Provided by Amy Thielen
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
PARSLEY AND PARMESAN PETAL SALAD
Steps:
- Mince the shallot and garlic and put in a large bowl. Add the parsley. Shave the Parmesan over the bowl using a vegetable peeler. Grate over a little lemon zest and add a squeeze of juice. Drizzle with olive oil. Season with salt and pepper, and taste. Correct the seasonings and serve.
PARMESAN CAULIFLOWER AND PARSLEY SALAD
From Gourmet magazine. "Fried with parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.
Provided by Engrossed
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine lemon zest and juice, salt and pepper. Whisk in oil until combined. Stir in mushrooms and marinate while making cauliflower.
- In a medium bowl, lightly beat eggs with salt and pepper. Add cauliflower and toss until well coated.
- Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
- Panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
- To assemble salad:
- Add parsley and cauliflower to the mushroom mixture, tossing to combine.
Nutrition Facts : Calories 449.4, Fat 39.1, SaturatedFat 7.8, Cholesterol 105.5, Sodium 776.1, Carbohydrate 14.7, Fiber 5.9, Sugar 4.6, Protein 14.9
PARSLEY AND ROMAINE SALAD
I sometimes use parsley as a salad green, adding the leaves whole or cutting them into chiffonade, as I do in this delicate salad. You can dress it with a vinaigrette, or with a simpler combination of 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 44 milligrams, Sugar 2 grams, TransFat 0 grams
CELERIAC SALAD WITH PARMESAN, WALNUTS & PARSLEY
An elegant no-cook starter or special light lunch packed with crunch and earthy flavours
Provided by Barney Desmazery
Categories Dinner, Starter
Time 15m
Number Of Ingredients 10
Steps:
- To make the dressing, whisk all the ingredients together with 1 tbsp water and some seasoning, and set aside. Tip the lemon juice into a bowl. Use a swivel blade peeler to shave thin ribbons of celeriac into the lemon juice and toss to coat.
- Thinly slice the celery sticks on an angle, but keep the leaves. Toss all the ingredients, except the Parmesan, with the celeriac and season with sea salt and a little pepper. Pile the salad onto 4 plates and top with the Parmesan shavings. Drizzle with the dressing and extra olive oil before serving.
Nutrition Facts : Calories 269 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
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