Alsatian Parsley Salad Recipes

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.

PARSLEY SALAD WITH TOASTED ALMONDS AND LEMON

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.

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.

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.

MEDITERRANEAN PARSLEY SALAD RECIPE CARD

Steps:

• In a small bowl mix together olive oil, lemon juice, salt, pepper and sumac. Whisk vigorously to combine.
• In a salad bowl toss together parsley with the rest of the ingredients.
• Add the olive oil mixture and toss until completely coated.
• Serve immediately.

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.

PARSLEY AND ROMAINE SALAD

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.

PARSLEY SALAD

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.

PARSLEY SALAD WITH FENNEL AND HORSERADISH

Steps:

• Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)
• Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.