Food & Cooking Recipes Salad Recipes Parsley Leaf Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: James Baigrie Servings: 6 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. Ingredients 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 Directions 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. 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. Rate it Print