Parsley Salad

Parsley makes a very good salad. I have seen the humble leaves do a salad's duties on several occasions. No lettuce on earth is better-suited foil to that fatty combination.

Click here to see How to Season a Salad.

Ingredients

  • 1 bunch flat-leaf or curly-leaf parsley, stems removed and leaves roughly chopped
  • 1 shallot, thinly sliced
  • 1 teaspoon drained capers
  • 4 cornichons, thinly sliced
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper

Directions

Mix the parsley, shallots, capers, and cornichons. Mix the lemon juice and olive oil together and add to the salad. Sprinkle lightly with salt to taste. Top with freshly ground black pepper.


3 Delicious Homemade Salad Dressing Recipes with Parsley

Parsley is a particularly versatile herb that works well in anything from chilled soups to marinades, sauces and even salad dressings. Whether you’ve grown your own bounty of fresh, organic parsley, or your local farmers market sells bunches of this beautifully aromatic herb, its time to try one of our refreshing and healthy homemade salad dressing recipes with parsley! Either flat leaf or curled leaf parsley will do, and feel free to pair these three dressings up with nearly any type of salad.

Makes about 1 cup of dressing

Green Goddess Dressing

Ingredients
2 tablespoons anchovies, chopped or 2 tablespoons pickled plum paste (also known as umeboshi)
1 clove organic garlic, minced
4 tablespoons organic chives, chopped
1 tablespoon organic lemon juice
3 tablespoons organic white wine vinegar
1 cup organic yogurt
½ cup organic fresh parsley, chopped
freshly ground black pepper to taste

Method
Combine all the ingredients in a food processor or blender and blend well. This creamy but light dressing is ideal on a bed of mixed greens and fresh mushrooms.

Very Green Salad Dressing

Makes about 3 cups of dressing.

Ingredients
¾ cup organic fresh parsley
4 tablespoons organic fresh basil
1 cup organic fresh spinach
4 tablespoons organic lemon juice
¼ organic apple cider vinegar
1 clove organic garlic, minced
½ teaspoons organic cumin
freshly ground pepper and salt to taste

Method
Combine all the ingredients in a food processor or blender until smooth. Light and herby, this dressing is fantastic on a mozzarella salad or drizzled on a bed of spicy greens.

Middle Eastern Sesame Salad Dressing

Makes about 1 cup of dressing.

Ingredients
2 tablespoons organic tahini
1 clove organic garlic, minced
¼ cup organic lemon juice
½ cup organic extra virgin olive oil
1 teaspoon organic honey
3 tablespoons organic fresh parsley, chopped
¾ teaspoon organic cumin
1 teaspoon organic sesame seeds
freshly ground pepper and salt to taste

Method
Combine all the ingredients in a food processor or blender until smooth. Serve on a green salad with tomatoes, onions and cucumbers or on a hearty feta salad with mixed olives and marinated artichoke hearts.


Tabbouleh (Lebanese Parsley and Lemon Salad)

Ever since I was a child, tabbouleh has always been a traditional dish related to laughter and joy during family gatherings. My mom used to prepare it at least 2-3 times a week. On other days, we used to eat either fattoush or cabbage salads at lunch. Nevertheless, tabbouleh remains THE most important and irreplaceable salad to have on the table. It is believed that tabbouleh was first created by residents in the mountains of Lebanon and Syria more than 4000 years ago.

Lebanese Mezze (appetizers)

Tabbouleh decorates the wide variety of healthy Lebanese appetizers (mezze) that include the following popular dishes:

 Hummus (Mashed chickpeas, mixed with tahini, minced garlic and lemon). Recipe here.
 Baba Ganouj (char-grilled eggplant mixed with tahini, minced garlic and lemon)
 Spinach Fatayers. Recipe here.
 Stuffed grape leaves
 Kibbeh
 Artichoke with lemon & olive oil dip
 Hindbeh (cooked Dandelion greens tossed with a lemon and olive oil dressing and topped with caramelized onions)

Tabbouleh Prep Techniques:

Even if this is the first time you are preparing tabbouleh, if you follow my recipe below, I guarantee you’ll taste THE most delicious traditional tabbouleh ever! Here are some suggestions that will help as you prepare this recipe:

 Better to chop parsley by hands than using a food processor. Taste may vary indeed!
 Some may substitute the bulgur with quinoa. Others may not use bulgur at all. It depends on personal preferences, but for me nothing compares to the taste of the traditional Lebanese Tabbouleh as detailed below.
 Final touches always include tasting and adjusting the seasoning if necessary. It has to be mildly juicy with a balancing taste between olive oil and lemon juice.
 Keep in mind that it’s fine to prepare the tabbouleh recipe ahead of time (without mixing the ingredients though), cover and refrigerate it for about 6 hours max, then mix it and present it on the table. It will undoubtedly taste as fresh and delicious as if prepared on the moment!
 Tabbouleh is also so delicious wrapped in romaine lettuce leaves, or you may simply eat it with a fork.


Tips for tabouleh salad

  • All the ingredients need to be as fresh as possible. Try to enjoy it the same day. I've had luck with airtight containers, but two days in the fridge max.
  • Don't freeze it, it'll lose its texture.
  • You could prepare the bulgur wheat a day or so ahead of time and have it chilled in the refrigerator.
  • This goes great as a side dish with grilled beef, lamb or I like to have it with chicken shawarma.
  • You can leave out the feta cheese and make the dish vegan if you prefer.
  • Try quinoa or other grains instead of the bulgur
  • Substitute pomegranate seed for the tomato for tanginess.

If you like the exotic flavors of Middle Eastern food here are some of my favorites you can bookmark for later or pin them on Pinterest.
Middle Eastern lentil soup is a simple soup that has lots of rich flavors and little lemon juice.
Zatar or za’atar is a spice blend you can easily make at home for dipping oils, sprinkle on hummus or toasted pita bread.
Lamb stew infused with rose water, dried apricots, cherries and almonds has a really nice combination of sweet and savory flavors in a rich broth.
Your meal Middle Eastern dinner would not be complete without a dessert of these pistachio rose water shortbread cookies. These are so easy to make and have such a nice floral note.
Chicken shawarma is a dish you can make on the grill or pan sear with small pieces of chicken, a tasty spice bend and then wrap in a pita with a tomato, onions and top with a yogurt sauce.


How To Cook Bulgur for Tabouli?

As I mentioned earlier, since fine bulgur is thin/small to cook, we prefer soaking it in hot water instead of boiling it on the stovetop. To do so:

  1. You will need a large bowl: Place fine bulgur in a large bowl (one that is big enough to make the salad)

  1. Prep the liquid mixture: In a measuring cup, mix 1 ¼ cups of hot boiling water with 2 tablespoons of tomato paste and a teaspoon salt (I used Diamond kosher salt.)
  2. Pour it in: Pour the mixture into the bowl, making sure to cover the bulgur fully.

  1. Rest & Fluff: Let it soak for 10-15 minutes or until the liquid is fully absorbed and bulgur is cooked. Fluff it with a fork before adding the rest of the ingredients.

Preparation

Step 1

Toss onion, sugar, and sumac in a medium bowl season with salt and let sit 30 minutes. Add oil, vinegar, and pomegranate molasses and toss to combine let sit 5 minutes.

Step 2

Just before serving, toss in parsley and pomegranate seeds season with salt.

How would you rate Parsley, Red Onion, and Pomegranate Salad?

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Roast Bone Marrow and Parsley Salad

Preheat oven to 450°. Place bones, wider cut side down, in an ovenproof skillet or roasting pan. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones.

Step 2

Meanwhile, toss parsley, shallots, oil, lemon juice, and capers in a medium bowl to coat. Season salad to taste with gray sea salt and pepper.

Step 3

Divide marrow bones and salad among plates. Serve with toast and gray sea salt. Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of salt.

How would you rate Roast Bone Marrow and Parsley Salad?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Frisée-Parsley Salad

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Chef Traci Des Jardins gave us this recipe. It’s simple, straightforward, and goes perfectly with her short ribs.

Instructions

  1. 1 Combine frisée, chives, and parsley in a medium bowl and toss well.
  2. 2 In a separate small nonreactive bowl, whisk together oil and vinegar, and season with salt and freshly ground black pepper.
  3. 3 Add dressing to greens and, using clean hands, toss to coat evenly. Taste and adjust seasoning as necessary.

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Reviews

I am unsure as to what "seeded mustard" means. Is this mustard seed? Is this a store-bought mustard sauce with seeds in it? Is this dijon mustard with the seeds removed (i.e. "seeded")?

Easy to make. You really do need a mandolin since paper thin slices of the fennel are essential. Light, simple and delicious.

You really have to like fennel and parsley. I like fennel,but would pair this wih something other than parsley. The slice fennel is also difficult to eat, although the salad is pretty, I would recommend cutting the fennel differently.

I liked this as it was very easy. Raw fennel is so fresh and crisp, it is nice to make it so simple and tasty.

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EASY LEBANESE SALAD

Do you guys see all of those healthy, fresh vegetables in one bowl? I am in love with this Easy Lebanese Salad.

This is one of my favorites to have on hand. If you frequent Middle Eastern restaurants you might know this salad as Lebanese Salata.

It is the topping to a lot of the meals you will order when you eat in those restaurants.

For example, they would top a Chicken Shawarma Bowl with it, or add it to a Beef Kafta Bowl or add it to a Hummus Spiced Beef Plate or a pita filled with hummus, tabbouleh and chicken.

Of course with many of my salads you can really customize this however you like by adding additional goodies like beans, grilled meat, feta cheese or other vegetables.

The dressing is delicious and worth making a double batch of to drizzle on everything.

Sometimes I miss things up and add a teaspoon of sumac or za&rsquoatar, but this dressing is great as is too.

I like to have a big container of this salad in my fridge for lunches during the week.

If you plan to use this salad a day or two after making it I would suggest waiting to add the salad dressing until you are ready to eat it so it doesn&rsquot get soggy.

I love salads and often rotate between today&rsquos recipe, Fattoush Salad, this Kale Salad with Lemon Dressing and this Mediterranean Bean Salad.