Purslane and parsley salad is a delightful dish that combines the unique textures and flavors of two common garden herbs. Purslane, with its succulent leaves and slightly tangy taste, provides a refreshing contrast to the more peppery flavor of parsley. This salad is a great way to add a nutritious and flavorful side dish to your next meal, or as a light and healthy lunch option.
Check out the recipes below so you can choose the best recipe for yourself!
PURSLANE AND PARSLEY SALAD
Provided by Ian Knauer
Categories Salad Leafy Green No-Cook Picnic Quick & Easy Back to School Dinner Lunch Healthy Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
- Add tomatoes, purslane, and parsley, gently tossing to coat.
PARSLEY AND ROMAINE SALAD
I sometimes use parsley as a salad green, adding the leaves whole or cutting them into chiffonade, as I do in this delicate salad. You can dress it with a vinaigrette, or with a simpler combination of 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Take up a handful of the parsley and bunch it together, then slice into thin strips (chiffonade) by cutting across the bunch with a chef's knife. Repeat until all of the parsley is cut into chiffonade. Transfer to a salad bowl.
- Stack the romaine leaves and cut crosswise into chiffonade. Add to the salad bowl. Add the pine nuts, baguette croutons and chives.
- Just before serving, toss with the dressing.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 44 milligrams, Sugar 2 grams, TransFat 0 grams
PARSLEY SALAD ALA NIGELLA LAWSON
This very unusual salad is very pretty and unique. This may not be for everyone's taste buds, but is a pleasant change from the norm. I saw this prepared on the tv program "Nigella Bites." It would go well with Meditteranean or Middle Eastern style dishes and is a nice compliment to grilled chicken or fish. Be sure to only use fresh ingredients. I don't serve this as a side salad on its own, but rather, as a bed for salmon or other fish.
Provided by HeatherFeather
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place drained capers in a small bowl of cold water and let soak about 10 minutes.
- Meanwhile, wash, stem, and drain parsley well.
- Set parsley on a large plate or small platter in a big mound.
- Slice as many red onion slivers as you like and sprinkle over the parsley.
- Drain capers again and sprinkle over the salad.
- Squeeze the juice of 1/2 a fresh lemon over the salad.
- Drizzle with a spalsh of good quality extra virgin olive oil and a few grinds of black pepper.
- No need to add any salt- the capers are salty enough.
- Do not toss.
- Wait 5 minutes, then serve.
Tips
- Select the Freshest Ingredients: Use young purslane and parsley for the best flavor and texture. Look for vibrant green leaves that are tender and crisp.
- Properly Wash the Greens: Rinse the purslane and parsley thoroughly under cold running water to remove any dirt or debris. Be gentle to avoid bruising the leaves.
- Efficiently Remove Excess Moisture: After washing, use a salad spinner or gently pat the greens dry with a clean kitchen towel to remove excess moisture. This step prevents diluting the dressing.
- Chop the Greens: Finely chop both the purslane and parsley. This allows them to blend well with the other ingredients and creates a more uniform texture in the salad.
- Make a Simple Dressing: A simple vinaigrette dressing made with olive oil, lemon juice, salt, and pepper is a great option for this salad. You can also add a touch of Dijon mustard for extra flavor.
- Add Additional Ingredients: Feel free to customize the salad by adding other ingredients such as crumbled feta cheese, toasted nuts, or sliced radishes. These additions will add flavor and texture to the dish.
- Serve Immediately: Purslane and parsley salad is best enjoyed fresh. Serve it immediately after assembling to maintain its crisp texture and vibrant color.
Conclusion
Purslane and parsley salad is a delightful and nutritious dish that combines the unique flavors of these two greens. Its simplicity allows the natural flavors to shine through, making it a perfect side dish or light lunch option. With its vibrant color and refreshing taste, this salad is sure to impress your friends and family. So next time you're looking for a healthy and flavorful salad, give this purslane and parsley salad a try – you won't be disappointed!
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