Parsley Leaf Salad
Parsley salad has an earthier flavor than one made with lettuce; the pine nuts, capers, and red onion make each bite even more interesting and tasty. 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 ten minutes; to make them more mellow, marinate for up to four hours.
- Servings: 6
Photography: James Baigrie
Source: Martha Stewart Living, May 2004
- 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)
For the Garnish
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil
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.