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Mixed Parsley and Citrus Salad

Not one, but two varieties of parsley are used in the salad for added texture and flavor.

  • Servings: 6

Photography: Jonathan Lovekin

Source: Martha Stewart Living, December 2011


  • 1 orange
  • 1 grapefruit
  • 3 cups trimmed curly parsley sprigs
  • 3 cups trimmed flat-leaf parsley sprigs
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. Cut away peel and pith from orange and grapefruit. Cut segments from membranes; squeeze membranes and reserve juices. Combine parsley sprigs with citrus segments. Whisk together 1/4 cup reserved citrus juice, olive oil, salt, and pepper. Drizzle over salad, and toss to coat.

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