Parsley Salad Ala Nigella Lawson Recipes

CHICKEN, ALMOND AND PARSLEY SALAD

Steps:

• Using your hands, mix the chicken and parsley together in a large bowl or on a large plate. Dribble over the olive oil and, still using your hands, toss to mix. Now squeeze over the lemon juice, sprinkle over the salt and tip in most of the toasted almonds and toss again. Sprinkle over the remaining almonds, and your work here on earth is done.

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.

PARSLEY SALAD ALA NIGELLA LAWSON

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.

WARM SPICED CAULIFLOWER AND CHICKPEA SALAD WITH POMEGRANATE SEEDS

Steps:

• Preheat the oven to 220 degrees C (425 degrees F)/gas mark 7. Trim the cauliflower and divide into small florets. Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir or whisk to help the spices disperse. Tip in the prepared cauliflower and toss to coat. Pour the contents of the bowl into a small oven tray (I mostly use a disposable foil baking tray measuring 30-by-20 centimeters [12-by-8 inches]) and place in the oven for 15 minutes. Don't wash out the bowl you've been using just yet.
• Add the chickpeas to this bowl, and add the harissa, tasting it first to see if you want both tablespoonfuls, and, at the risk of being repetitive, toss to coat. Quarter the tomatoes and add them to the bowl, and shake or stir to mix. When the cauliflower has had its 15 minutes, remove the tray, quickly tip the chickpeas and tomatoes over the cauliflower, and toss to combine before returning to the oven for a further 15 minutes until the cauliflower is tender.
• When it's ready, remove from the oven and sprinkle the salt over the vegetables, then (and this isn't the last time) toss to combine with half of the pomegranate seeds before dividing between 2 bowls. Divide the parsley leaves--without chopping them--between the 2 bowls and toss to mix. Scatter with the remaining pomegranate seeds.

NIGELLA LAWSON PEA, MINT AND AVOCADO SALAD

Steps:

• First make the dressing: put the oil and vinegar and a pinch of sugar into a large bowl and then put in a decent handful of chopped mint.
• Stir well so all is amalgamated.
• Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.
• Taste after 2 minutes and then keep tasting.
• Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
• Just before serving, stir in about a packetful of mixed salad, the chicory which has been separated into it leaves and the avocado, which should be cut into bite size chunky slices.
• You may need to drizzle a bit more oil after tossing.
• serve this on a big plate.
• Sprinkle with more mint.