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
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.