Parsley salad

Parsley salad

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
large bunch flat-leaf parsley, about 90–100g
1/2 lemon
3 tablespoons olive oil
1/2-1 teaspoon toasted sesame oil
1/2-1 teaspoon clear honey
salt
freshly ground black pepper

Method

  1. Wash the parsley well and dry it. Pick the leaves from the stalks. The stalks can be kept for making stock rather than discarded.
  2. Squeeze enough juice from the lemon to give you 1 tablespoon and put it into a bowl. Add salt and pepper and mix in the remaining ingredients. The oil, acidity and sweetness of the dressing should be balanced, so taste it with the parsley and adjust the balance and seasoning as necessary.
  3. Dress the parsley up to 30 minutes before serving to allow the flavours to blend; unlike most leaves, parsley can be dressed ahead without adversely affecting the texture or flavour.
Tags:
Leiths School of food and wine
cookery course
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