Best Parsley And Parmesan Petal Salad Recipes

Parsley Salad image

Provided by Alton Brown

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 ounces (about 2 quarts) Italian parsley
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
6 tablespoons walnut oil
2 teaspoons dark sesame oil
1 teaspoon honey
Salt and freshly ground pepper
3 tablespoons toasted sesame seeds

Steps:

Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.

Parmesan Cauliflower and Parsley Salad image

Provided by Engrossed

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon fresh lemon zest, finely grated
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
6 ounces white mushrooms, thinly sliced
5 cups fresh flat-leaf parsley, lossely packed (2 large bunches)
2 large eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
2 (10 ounce) packages frozen cauliflower florets, thawed and patted dry or 2 (10 ounce) packages fresh cauliflower
2 ounces parmesan cheese, finely grated with a rasp (2 cups Parmigiano-Reggiano)
1/3 cup olive oil, to fry

Steps:

In a large bowl, combine lemon zest and juice, salt and pepper. Whisk in oil until combined. Stir in mushrooms and marinate while making cauliflower.
In a medium bowl, lightly beat eggs with salt and pepper. Add cauliflower and toss until well coated.
Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
Panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
To assemble salad:
Add parsley and cauliflower to the mushroom mixture, tossing to combine.

Nutrition Facts : Calories 449.4, Fat 39.1, SaturatedFat 7.8, Cholesterol 105.5, Sodium 776.1, Carbohydrate 14.7, Fiber 5.9, Sugar 4.6, Protein 14.9

Parsley Salad with Toasted Almonds and Lemon image

Provided by Amy Thielen

Categories appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

3 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon fine sea salt
1 clove garlic, grated
1/4 cup olive oil
1 cup cold, cooked rice, such as basmati
5 cups roughly chopped Italian parsley, with tender stems
1 cup whole almonds, toasted and roughly chopped
1/2 cup finely diced sweet onion, such as Vidalia
Zest of 1 lemon
Dashes hot paprika, for garnish, optional

Steps:

Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.
Reheat the rice until steaming. (I just microwave it for a few minutes.)
Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.
Serve, garnished with a couple dashes of hot paprika if desired.