Category: Parsley
Celery, Torpedo Onion and Carrot Salad with Blue Cheese Dressing (& Vegan Alternative)
--inspired by Food52.com
This is crunchy, fresh and delicious! The lime juice and zest are prominent and balance the richness of the cheese. You can certainly use shallots or regular onions, red or not for this but if you have Torpedo onions by all means use them.
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Roasted Cauliflower Salad with Pickled Onions and Hazelnuts
This salad is bright and strongly flavored. You could add a little feta or goat cheese for a bit more richness but it's good as is.
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Mustard-Roasted Vegetables (with Parsley or Arugula)
This is a nice variation to plain roasted vegetables. One of my favorite things to do with these, once roasted and a bit cooled is to toss them with lots of parsley and/or arugula or escarole. Then add a bit more lemon juice and olive oil and make a big salad out of it. Quantities are approximations. Use however many vegetables you want in whatever ratio you want.
You could also serve these on top of a bed of sautéed chard or kale.... Read more »
Carrot, Harissa and Feta Salad
This salad is addictive. And if you don't have harissa in your pantry it will likely be a worthwhile addition or you can make it yourself. It's a key component in this dish of Bulgur with Greens and is a wonderful addition to dressing and rubs and soups, etc.
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Warm Broccoli and Potato Salad (with Sauce Gribiche)
--adapted from Super Natural Every Day by Heidi Swanson
This is a wonderful dish with bold flavors. When tarragon is in season it’s most wonderful with a bit of that but it’s perfect just with the parsley and capers or just parsley if you don’t have capers. If you don’t have capers but have anchovies, mash a couple up and add them to the dressing instead. If you're short on time you can boil the potatoes and broccoli instead of roasting which is almost as spectacular. And then you can cook the potatoes, broccoli and eggs all in one pot--for varying lengths of time though!
It’s practically a meal in one with the hard-boiled egg, potatoes, and broccoli but would be wonderful with grilled meat or fish or other veggies or some crusty bread and a simple green salad.... Read more »
Broccoli Fritters
--inspired by smittenkitchen.com
These are addictive! They’re perfect with some harissa, the Moroccan roasted pepper and spice paste, a fried egg on top or just with some Greek (or plain whole milk yogurt) that you’ve doctored with a little minced garlic, salt and lemon juice and/or some finely chopped parsley. You can substitute kohlrabi or cauliflower or carrots or cabbage for the broccoli.
About 10 3-inch fritters... Read more »
Flank/Flatiron Steak Salad with Arugula and Mizuna
Peppery arugula and/or mizuna, radishes and herbs pair well with a flatiron steak (also knows as top-blade) or flank steak, a tender, very flavorful and fairly thin cut. It’s best either grilled or cooked on the stovetop to medium rare. For this dish you can either toss the thinly sliced steak with the greens and dressing or simply serve the sliced steak along side the salad. The generous amount of parsley, used like a salad green itself here, and the arugula and mizuna make for a vibrant and complex dish.
Serve with roasted potatoes, good crusty bread, etc.
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White Bean, Arugula and Albacore Salad
This is a quick, hearty and classic Italian salad. It’s strongly flavored with robust flavors from vinegar, capers and red onions. It’s best with good quality canned albacore tuna.... Read more »
About: Parsley
Parsley is my go-to herb. It's so hearty and generous and self sufficient. Parsley is much more than the tired garnish on a restaurant plate--it can be a few stems in a vegetable broth, a hefty dollop of Italian Salsa Verde on a plate of eggs or to finish a soup; a pool of chimichurri sauce on a steak, finely chopped in egg salad or with roasted red peppers, as a salad green....
I very rarely pick the leaves off the stems. I just chop off the stems where the leaves end and toss the ratty, more fibrous ends or use them in stock. Only if I'm adding whole parsley leaves to a salad do I pick the leaves.
When parsley isn't prolific in my yard--a few months in the dead of winter--I buy bunches and keep them in plastic in the fridge. Parsley keeps quite well, much better than more tender herbs like cilantro.... Read more »
Quinoa, Parsley and Roasted Root Vegetable Salad
This is endlessly adaptable and fresh and satisfying. It's a very distant cousin to tabbouleh. Don't by shy with the lemon or herbs.
Serves 4-6... Read more »
Brussels Sprouts with Parsley, Mustard and Lemon Butter
I love Brussels sprouts and they are quickly dressed up with this savory compound butter, and would be a perfect Thanksgiving side dish. Compound butters are a great way to enliven anything from vegetables to fish to toast. The idea for this compound butter came from the inimitable Deborah Madison from her book Vegetable Literacy.
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