Gulf Style Parsley Salad Recipes

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.

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.

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.

Steps:

• In a medium bowl cover bulghur with 6 cups boiling water. Let stand until wheat is expanded and fluffy, about 2 hours. Drain well in a fine sieve; return to bowl.
• Add carrot, onion, parsley, lemon juice, oil, salt and pepper. Toss to combine. Taste and adjust for seasoning. Serve immediately.