Gulf Style Parsley Salad Recipes

GULF-STYLE PARSLEY SALAD

Gulf-Style Parsley Salad image

Don't throw out your radish greens! They make a delicious addition to this bulgur-flecked herb salad when finely chopped. Serve alongside Martha's Fish with Tamarind Sauce.

Provided by Martha Stewart

Yield Serves 6 to 8

Number Of Ingredients 13

Ingredients

1 small red onion, very thinly sliced
1/2 cup fine-grain bulgur
2 large tomatoes, diced
Zest of 1 lemon, plus juice of 1/2 lemon
1 bunch radishes, greens attached (about 8)
4 cups finely chopped fresh flat-leaf parsley (from 2 bunches)
1 cup finely chopped fresh mint
1/8 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/8 teaspoon ground turmeric
1/4 cup extra-virgin olive oil
Kosher salt

Steps:

Place onion in a small bowl and cover with ice-cold water. Let soak 10 minutes. Drain and pat dry; set aside.
Place bulgur in a fine-mesh sieve and rinse until water runs clear. Transfer to a large bowl. Add tomatoes and lemon zest and juice; stir to combine.
Remove greens from radishes. Thinly slice radishes using a mandoline and finely chop greens. Add radishes and greens to bulgur mixture along with parsley, mint, spices, oil, and reserved onion. Season well with salt and stir to combine.

PARSLEY SALAD

Parsley Salad image

Provided by Alton Brown

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 ounces (about 2 quarts) Italian parsley
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
6 tablespoons walnut oil
2 teaspoons dark sesame oil
1 teaspoon honey
Salt and freshly ground pepper
3 tablespoons toasted sesame seeds

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.

PARSLEY SALAD

Parsley Salad image

Provided by Molly O'Neill

Categories salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

4 bunches flat-leaf parsley, leaves only
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1 red onion, cut in wafer-thin slices
1 tomato, diced

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, Calories 134, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 218 milligrams, Sugar 2 grams

PARSLEY SALAD

Parsley Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

1 tablespoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
2 tablespoons olive oil
3/4 cup fresh flat-leaf parsley
1 tablespoon snipped fresh chives
1 tablespoon fresh chervil leaves
1 tablespoon fresh tarragon leaves

Steps:

In a medium bowl, whisk together lemon juice, salt, and pepper. Slowly drizzle in olive oil until emulsified. Add parsley, chives, chervil, and tarragon. Toss to combine. Taste and adjust for seasoning. Serve immediately.

PARSLEY SALAD ALA NIGELLA LAWSON

Parsley Salad Ala Nigella Lawson image

This very unusual salad is very pretty and unique. This may not be for everyone's taste buds, but is a pleasant change from the norm. I saw this prepared on the tv program "Nigella Bites." It would go well with Meditteranean or Middle Eastern style dishes and is a nice compliment to grilled chicken or fish. Be sure to only use fresh ingredients. I don't serve this as a side salad on its own, but rather, as a bed for salmon or other fish.

Provided by HeatherFeather

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 bunch flat-leaf Italian parsley
1/2 lemon, juice of, fresh
1 -2 tablespoon capers, packed in briny liquid, drained
1/2 small red onion, halved, thinly sliced (or other sweet onion)
extra virgin olive oil, to taste (high quality)
black pepper, freshly ground, to taste

Steps:

Place drained capers in a small bowl of cold water and let soak about 10 minutes.
Meanwhile, wash, stem, and drain parsley well.
Set parsley on a large plate or small platter in a big mound.
Slice as many red onion slivers as you like and sprinkle over the parsley.
Drain capers again and sprinkle over the salad.
Squeeze the juice of 1/2 a fresh lemon over the salad.
Drizzle with a spalsh of good quality extra virgin olive oil and a few grinds of black pepper.
No need to add any salt- the capers are salty enough.
Do not toss.
Wait 5 minutes, then serve.

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