Parsley Salad With Chiffonade Dressing Recipe - Cooking Index
Parsley Salad With Chiffonade Dressing Recipe - Cooking Index
Parsley salads seem chic and new today, but this salad is based on a recipe from Meta Given's Modern Encyclopedia of Cooking, which first came out in 1947. She remarks on parsley's healthful properties, describing her recipe as "a good shot of vitamin A." Health is only a side benefit, however, for parsley salads taste wonderfully fresh and invigorating. This one would make a fine stuffing for a tomato.
Courses: Salads, Vegetarian| 1 | Parsley, preferably Italian | |
| 2 | Hard-boiled eggs | |
| 3 | Ripe tomatoes | |
| 1 | Plump garlic clove | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 teaspoon | 1.3ml | Paprika |
| 2 tablespoons | 30ml | Fresh lemon juice |
| (or 2 tbspns apple cider vinegar) | ||
| 1 | Shallot - finely diced | |
| 1/3 cup | 78ml | Olive oil - or to taste |
| Butter lettuce leaves |
Pluck the leaves off the parsley (they can be joined by the thinnest stems), wash well, and dry. Leave them whole or chop them roughly and place them in a bowl. Finely dice the eggs. Peel, seed, and finely dice the tomatoes. Add the eggs and tomatoes to the parsley.
In a mortar, pound the garlic with 1/2 teaspoon salt until smooth, then add some pepper, the paprika, lemon juice, and shallot. Whisk in the oil and taste to make sure the balance is right.
Pour the dressing over the salad and toss well. Taste for salt and serve mounded on a plate or in a curved leaf of butter lettuce.
This recipe yields 4 servings.
Source:
AMERICA: THE VEGETARIAN TABLE by Deborah Madison (c) 1996 - Chronicle Books, San Francisco, CA - 143 pages - $22.95 - As reprinted in the Nov/Dec, 1997 issue of Cookbook Digest
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