Parsley Leaf Salad

Photo: James Baigrie

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.


  • ¼ cup pine nuts

  • 1 navel orange

  • ½ 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

  • ¼ 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


  1. 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.

  2. 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.

Cook's Notes

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 10 minutes; to make them more mellow, marinate for up to 4 hours.

Related Articles