Parsley Salad Ala Nigella Lawson
"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."
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 bunch flat-leaf Italian parsley
- 1⁄2 lemon, juice of, fresh
- 1 -2 tablespoon capers, packed in briny liquid, drained
- 1⁄2 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
- 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.
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Reviews
-
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. -
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! -
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. -
I guess I don't like salads with parsley as a base, this recipe just didn't work for me. So after I had tasted it I added some tomatoes and canned tuna to make it a bit more flavourful.
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I love Nigella and I agree this is a very unique salad, however, not sure if I would make it again.
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