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Gallery Parsley Leaf Salad Credit: James Baigrie Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1/4 cup pine nuts 1 navel orange 1/2 teaspoon sherry vinegar or red-wine vinegar 1 medium red onion, very thinly sliced into half-moons Pinch of coarse salt 1 tablespoon capers, rinsed and drained 1/4 cup brine-cured black olives, such as Kalamata or Gaeta, pitted and halved 3 cups loosely packed fresh flat-leaf parsley leaves (from about 2 bunches) Freshly ground pepper 1 tablespoon extra-virgin olive oil
Cook’s Notes The raw onions in this recipe become milder the longer they stay in the orange juice-and-vinegar mixture. For a strong onion flavor, let them soak for about 10 minutes; to make them more mellow, marinate for up to 4 hours.
Gallery Parsley Leaf Salad Credit: James Baigrie
Recipe Summary Servings: 6
Gallery
Parsley Leaf Salad Credit: James Baigrie
Parsley Leaf Salad
Credit: James Baigrie
Parsley Leaf Salad
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1/4 cup pine nuts 1 navel orange 1/2 teaspoon sherry vinegar or red-wine vinegar 1 medium red onion, very thinly sliced into half-moons Pinch of coarse salt 1 tablespoon capers, rinsed and drained 1/4 cup brine-cured black olives, such as Kalamata or Gaeta, pitted and halved 3 cups loosely packed fresh flat-leaf parsley leaves (from about 2 bunches) Freshly ground pepper 1 tablespoon extra-virgin olive oil
Directions
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.
Cook’s Notes The raw onions in this recipe become milder the longer they stay in the orange juice-and-vinegar mixture. For a strong onion flavor, let them soak for about 10 minutes; to make them more mellow, marinate for up to 4 hours.
Cook’s Notes
The raw onions in this recipe become milder the longer they stay in the orange juice-and-vinegar mixture. For a strong onion flavor, let them soak for about 10 minutes; to make them more mellow, marinate for up to 4 hours.
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All Reviews for Parsley Leaf Salad
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All Reviews for Parsley Leaf Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
