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.
- 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)
- 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.