Best Parsley Leaf Salad Recipes

BAY LEAF CHICKEN WITH ORANGE PARSLEY SALAD

Bay Leaf Chicken With Orange Parsley Salad image

In this quick-cooking dinner, boneless chicken thighs are marinated with bay leaves, mustard seeds, orange zest and Worcestershire sauce, and roasted at high heat until golden-edged and juicy. Then, just before serving, it all gets topped with an herb salad flecked with sweet oranges. It's light, fresh and very savory. You can substitute boneless chicken breasts instead, just halve them crosswise before marinating, and start checking them after 12 minutes of roasting.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

6 fresh bay leaves, torn (or use 3 dried bay leaves)
2 fat garlic cloves, finely grated or minced
2 tablespoons extra-virgin olive oil, plus more as needed
1 teaspoon kosher salt
1 teaspoon brown mustard seeds
1 teaspoon finely grated orange zest (reserve orange for salad)
1 teaspoon Worcestershire sauce
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 3/4 pounds boneless, skinless chicken thighs
1 orange
1 bunch parsley, leaves only
2 scallions, thinly sliced
1 tablespoon rice-wine vinegar, plus more to taste
1 small garlic clove, finely grated or minced
1/2 teaspoon kosher salt

Steps:

In a large bowl, mix together bay leaves, garlic, oil, salt, mustard seeds, orange zest, Worcestershire sauce, cumin and coriander. Add chicken and turn to coat, then cover and marinate in the refrigerator for at least 1 hour and up to overnight.
Heat oven to 425 degrees. Arrange chicken in a single layer on a rimmed baking sheet, spooning marinade on top. Drizzle with more oil, then roast until chicken is cooked through, 15 to 25 minutes.
Meanwhile, make the salad: Cut off top and bottom of the orange so it can stand on a flat side, then cut away the white pith and rind to expose the fruit. Slice away the segments away from the membrane, then chop segments into 1/2-inch pieces.
In a large bowl, combine orange pieces and any juices from the cutting board, parsley and scallions.
In a medium bowl, whisk together vinegar, garlic and salt. When chicken is done, transfer to a serving plate and scrape all the chicken drippings from pan into the vinegar mixture. Whisk together to combine, then drizzle vinegar over oranges and greens. Toss to combine and add more vinegar and salt to taste. Serve chicken topped with orange-greens mixture.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 3 grams, Sodium 628 milligrams, Sugar 4 grams, TransFat 0 grams

PARSLEY, CELERY LEAF, AND JICAMA SALAD

Parsley, Celery Leaf, and Jicama Salad image

A rich meal calls for a crisp salad, in shades of green and white, to cleanse your palate. Radish sprouts add a peppery bite to the crunchy jicama and flat leaves of parsley and celery.

Provided by Susan Feniger

Time 35m

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons fresh lemon juice
1 1/2 tablespoons rice vinegar (not seasoned)
1 1/2 tablespoons sugar
3/4 teaspoon kosher salt
3 tablespoons olive oil
3/4 pound jicama, peeled and cut into thin matchsticks
3 cups flat-leaf parsley leaves (from 2 bunches)
2 cups celery leaves (from about 2 bunches)
6 scallions, thinly sliced
1 1/2 cups radish sprouts (from a 3-ounces package)

Steps:

Whisk together lemon juice, vinegar, sugar, and kosher salt in a large bowl until sugar and salt have dissolved, then whisk in oil until well blended.
Add jicama, parsley and celery leaves, scallions, and sprouts and toss to coat. Serve immediately.

PARSLEY LEAF SALAD

Parsley Leaf Salad image

Parsley salad has an earthier flavor than one made with lettuce; the pine nuts, capers, and red onion make each bite even more interesting and tasty.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

1/4 cup pine nuts
1 navel orange
1/2 teaspoon sherry vinegar or red-wine vinegar
1 medium red onion, very thinly sliced into half-moons
Pinch of coarse salt
1 tablespoon capers, rinsed and drained
1/4 cup brine-cured black olives, such as Kalamata or Gaeta, pitted and halved
3 cups loosely packed fresh flat-leaf parsley leaves (from about 2 bunches)
Freshly ground pepper
1 tablespoon extra-virgin olive oil

Steps:

Preheat oven to 375 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, shaking once, until golden and fragrant, 10 minutes. Transfer to a plate to cool.
With a vegetable peeler, peel 8 long pieces of zest from orange; cut lengthwise into very thin strips. Halve orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add vinegar, onion, and salt; let stand 10 minutes. Add capers, olives, parsley, pine nuts, and zest to bowl. Season with pepper; toss thoroughly with oil. Divide among six plates.

Nutrition Facts : Calories 82 g, Fat 6 g, Fiber 2 g, Protein 3 g, Sodium 128 g