PARSLEY SALAD RECIPES RECIPES
PARSLEY SALAD RECIPE - NYT COOKING
Provided by Molly O'Neill
Total Time 15 minutes
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http//schema.org, Calories 134, UnsaturatedFatContent 10 grams, CarbohydrateContent 6 grams, FatContent 12 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 2 grams, SodiumContent 218 milligrams, SugarContent 2 grams
PARSLEY SALAD RECIPE - FOOD.COM
Make and share this Parsley Salad recipe from Food.com.
Total Time 10 minutes
Prep Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 110, FatContent 6.4, SaturatedFatContent 1.1, CholesterolContent 53, SodiumContent 292.6, CarbohydrateContent 11.2, FiberContent 3, SugarContent 3.9, ProteinContent 4
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A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy
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