Alsatian Parsley Salad Recipes

ALSATIAN PARSLEY SALAD

Steps:

• Whisk together vinegar and mustard in medium bowl. Add oil and 2 T water, and whisk until combined.
• Stir in cheese, parsley and shallots, and toss until combined.
• Spoon 1/3 cup cheese mixture onto each of 6 slices of bread. Garnish with lettuce and tomato, if desired, and top with remaining bread slices.

TABBOULI / TABOULI / TABBOULEH SALAD (PARSLEY SALAD)

Steps:

• Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
• Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
• Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
• Place over the cool bourghul and mix well.
• Serve.
• Refrigerate any left overs for about 2-3 days.

ALSATIAN DANDELION SALAD

Steps:

• Wash dandelions; cut off roots and any damaged leaves; dry; chill.
• Fry bacon in a small skillet until crisp; drain on paper towels.
• When ready to serve, add vinegar to bacon drippings, and heat.
• Put dandelions, shallots, garlic, salt, and pepper in a salad bowl; add oil; toss lightly.
• Add heated bacon dripping-vinegar mixture; toss.
• Serve at once, garnished with crisp bacon.

WARM ALSATIAN POTATO SALAD

Steps:

• Put the potatoes in a pot, add enough water to cover by 4 inches, and salt generously. Cover partially and bring to a boil over medium-high heat. Boil, stirring occasionally, until the potatoes are very soft and a knife pierces through very easily, about 45 minutes. Drain in a colander and let stand until just cool enough to handle.
• Peel and roughly chop the potatoes. Arrange in a single layer in a 3-quart serving dish. Season with salt and pepper and drizzle with the vinegar, wine, and oil. Stir gently until the potatoes soak up the sauce. Top with the parsley and onion, taste and adjust the seasonings, and serve.