Best 2 Orange And Parsley Salad Recipes
Orange and parsley salad is a delicious and refreshing side dish that is perfect for any occasion. The combination of sweet oranges, tangy parsley, and crisp vegetables creates a salad that is both flavorful and nutritious. This salad is also incredibly easy to make, making it a great option for busy weeknights or last-minute get-togethers. With just a few simple ingredients, you can create a salad that is both beautiful and delicious.
Here are our top 2 tried and tested recipes!
ORANGE AND PARSLEY SALAD
In orange season, here's a salad that will make this fruit your main squeeze.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Remove peel and pith from oranges. Working over a bowl to catch the juice, cut segments from 1 orange. Cut remaining oranges into rounds and arrange on a platter. Top with segments and juice and drizzle with olive oil and a dash of vinegar. Season with a bit of salt. Sprinkle with parsley, olives, feta, and almonds.
ORANGE, PARSLEY, AND WALNUT SALAD
In this recipe, the parsley and oranges in the salad pair well with fish (such as striped bass). The salad also goes great with chicken or pork. When buying parsley, look for small, tender leaves. Large leave tend to be tough and less delicious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Peel long strips of zest off one orange. Slice half very thinly into julienne. Cut peel and pith away from the orange, following contour of orange. Holding orange over a bowl, cut between membranes, allowing segments to fall into bowl. Squeeze juice into bowl; discard membrane. Repeat with remaining oranges.
- Combine walnuts with 1 teaspoon oil, 4 large zest strips, 1/2 teaspoon salt, and a few grinds of pepper on a baking sheet. Roast until golden brown and fragrant, shaking once or twice, 8 to 10 minutes. Increase oven temperature to 425 degrees. Let walnuts cool, then coarsely chop with a few strips of zest.
- Combine mustard, 3/4 teaspoon salt, and 2 tablespoons orange juice. Whisk in 3 tablespoons oil. In a second bowl, combine parsley, walnuts, and julienned orange zest. Lift oranges out of juice and add to salad. Drizzle with some of the dressing and toss gently.
- Season fish with salt and pepper. Heat a large oven-proof skillet over high heat. Add 1 tablespoon oil, swirling to coat pan. Place skin-side down in skillet and cook 3 minutes. Transfer to oven and cook until opaque, 8 to 10 minutes depending on thickness of fish. Serve fish with salad, drizzled with dressing.
Nutrition Facts : Calories 467 g, Cholesterol 128 g, Fat 27 g, Fiber 6 g, Protein 33 g, Sodium 531 g
Tips:
- Choose the right oranges: For the best flavor, use ripe, juicy oranges with a sweet-tart balance. Blood oranges are a great option, as they add a beautiful color and a slightly more complex flavor to the salad.
- Use fresh parsley: Fresh parsley is essential for the best flavor and texture in this salad. If you don't have fresh parsley, you can substitute cilantro, but the flavor will be slightly different.
- Don't overdress the salad: A light dressing is all you need to enhance the flavors of the oranges and parsley. Too much dressing will overwhelm the salad and make it soggy.
- Serve immediately: This salad is best enjoyed fresh. The oranges and parsley will start to wilt after a few hours, so it's best to make it just before serving.
Conclusion:
This orange and parsley salad is a refreshing and flavorful side dish that is perfect for any occasion. It's light and tangy, with a beautiful pop of color from the oranges. The fresh parsley adds a bright, herbaceous flavor that perfectly complements the sweetness of the oranges. This salad is also very easy to make, and it's a great way to use up any leftover oranges you have on hand. So next time you're looking for a healthy and delicious side dish, give this orange and parsley salad a try.
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