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Mixed Parsley and Citrus Salad

    • Photo: Jonathan Lovekin
    • Photo: Jonathan Lovekin
    • Photo: Jonathan Lovekin
    • Photo: Jonathan Lovekin
    • Photo: Jonathan Lovekin
    • Photo: Jonathan Lovekin
    • Photo: Jonathan Lovekin
    • Photo: Jonathan Lovekin
    • Photo: Jonathan Lovekin
    • Photo: Jonathan Lovekin
    • Photo: Jonathan Lovekin
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    Not one, but two varieties of parsley are used in the salad for added texture and flavor.
    Martha Stewart Living, December 2011
    • Yield Serves 6
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    Ingredients

    • 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

    Directions

    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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