parsley salad

parsley salad

I came across this salad while watching one of Nigella Lawson’s cooking shows. I am a huge fan of Nigella as I find our cooking styles similar – minimal effort, maximum benefit, or was it pleasure? Anyway, this salad was unique, something different and a very palatable option for the husband since he is a parsley lover. I’m not a huge maniac about parsley, so I am okay with this salad. But I have to say the flavors go very well together, and since Italian flat-leaf parsley doesn’t have as strong flavor as compared to say cilantro, it goes down quite well with me.

Parsley Salad

(taken from here)


  • 1 bunch flat-leaf Italian parsley
  • 1/2 lemon, juice of, fresh
  • 1 -2 tablespoon capers, packed in briny liquid, drained
  • 1/2 small red onion, halved, thinly sliced (or other sweet onion)
  • extra virgin olive oil, to taste (high quality)
  • black pepper, freshly ground, to taste


  1. Place drained capers in a small bowl of cold water and let soak about 10 minutes.
  2. Meanwhile, wash, stem, and drain parsley well.
  3. Set parsley on a large plate or small platter in a big mound.
  4. Slice as many red onion slivers as you like and sprinkle over the parsley.
  5. Drain capers again and sprinkle over the salad.
  6. Squeeze the juice of 1/2 a fresh lemon over the salad.
  7. Drizzle with a splash of good quality extra virgin olive oil and a few grinds of black pepper.
  8. No need to add any salt as the capers are salty enough.
  9. Do not toss.
  10. Wait 5 minutes, then serve.

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