Parsley Leaf Salad Recipes

Steps:

• Preheat oven to 375 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, shaking once, until golden and fragrant, 10 minutes. Transfer to a plate to cool.
• With a vegetable peeler, peel 8 long pieces of zest from orange; cut lengthwise into very thin strips. Halve orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add vinegar, onion, and salt; let stand 10 minutes. Add capers, olives, parsley, pine nuts, and zest to bowl. Season with pepper; toss thoroughly with oil. Divide among six plates.

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.

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:

• In a bowl, combine celery, parsley, vinegar, and olive oil. Season with salt and pepper. Top with pomegranate seeds, if using.

Steps:

• In a large bowl, mix together bay leaves, garlic, oil, salt, mustard seeds, orange zest, Worcestershire sauce, cumin and coriander. Add chicken and turn to coat, then cover and marinate in the refrigerator for at least 1 hour and up to overnight.
• Heat oven to 425 degrees. Arrange chicken in a single layer on a rimmed baking sheet, spooning marinade on top. Drizzle with more oil, then roast until chicken is cooked through, 15 to 25 minutes.
• Meanwhile, make the salad: Cut off top and bottom of the orange so it can stand on a flat side, then cut away the white pith and rind to expose the fruit. Slice away the segments away from the membrane, then chop segments into 1/2-inch pieces.
• In a large bowl, combine orange pieces and any juices from the cutting board, parsley and scallions.
• In a medium bowl, whisk together vinegar, garlic and salt. When chicken is done, transfer to a serving plate and scrape all the chicken drippings from pan into the vinegar mixture. Whisk together to combine, then drizzle vinegar over oranges and greens. Toss to combine and add more vinegar and salt to taste. Serve chicken topped with orange-greens mixture.

Steps:

• Whisk together lemon juice, vinegar, sugar, and kosher salt in a large bowl until sugar and salt have dissolved, then whisk in oil until well blended.
• Add jicama, parsley and celery leaves, scallions, and sprouts and toss to coat. Serve immediately.

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:

• Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
• Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
• When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.