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.
(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
- 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 splash of good quality extra virgin olive oil and a few grinds of black pepper.
- No need to add any salt as the capers are salty enough.
- Do not toss.
- Wait 5 minutes, then serve.