Parsley Salad Ala Nigella Lawson

HeatherFeather's Note:

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 bunch flat-leaf Italian parsley
• ½ lemon, juice of , fresh
• 1 -2 tablespoon capers , packed in briny liquid, drained
• ½ small red onion , halved, thinly sliced (or other sweet onion)
• extra virgin olive oil , to taste (high quality)
• black pepper , freshly ground, to taste

Directions:

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

Reviews

[Mirj]

I was very intrigued by a salad with parsley as the main ingredient. It's got a good taste, but doesn't make it as a salad. After I added some chopped tomatoes and cucumbers it was perfect (in my opinion). I recommend trying it, it's easily adaptable to everyone's tastes.

[Sudie]

This is so funny, my Mom just saw a re-run of this Nigella show, and was telling me about the salad. I made it, using my own judgment about the amounts, and came up with just about what this recipe shows. I used parsley I grew myself, which I have in abundance. The only thing I did differently was to mix the lemon juice and olive oil together, then put it on the salad. I thought it was excellent and will make it again, as my parsley keeps on coming. Thanks!

[JenPo]

My daughter and I love this as a side to grilled chicken or, most of all, marrow on toast. It's a sharp and palate cleansing taste, and I love having uses for all the leftover parsley.