Food & Cooking Recipes Salad Recipes Gulf-Style Parsley 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 June 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bobbi Lin Yield: 6 to 8 Serves Don't throw out your radish greens! They make a delicious addition to this bulgur-flecked herb salad when finely chopped. Serve alongside Martha's Fish with Tamarind Sauce. Ingredients 1 small red onion, very thinly sliced ½ cup fine-grain bulgur 2 large tomatoes, diced Zest of 1 lemon, plus juice of 1/2 lemon 1 bunch radishes, greens attached (about 8) 4 cups finely chopped fresh flat-leaf parsley (from 2 bunches) 1 cup finely chopped fresh mint ⅛ teaspoon ground cinnamon ⅛ teaspoon ground coriander ⅛ teaspoon ground cumin ⅛ teaspoon ground turmeric ¼ cup extra-virgin olive oil Kosher salt Directions Place onion in a small bowl and cover with ice-cold water. Let soak 10 minutes. Drain and pat dry; set aside. Place bulgur in a fine-mesh sieve and rinse until water runs clear. Transfer to a large bowl. Add tomatoes and lemon zest and juice; stir to combine. Remove greens from radishes. Thinly slice radishes using a mandoline and finely chop greens. Add radishes and greens to bulgur mixture along with parsley, mint, spices, oil, and reserved onion. Season well with salt and stir to combine. Rate it Print