Best Parsley Mint And Watercress Salad With Garlic Recipes

GREEN GODDESS PARSLEY SALAD DRESSING

Steps:

• Combine all of the ingredients in a food processor or blender. Process until the mixture is well-pureed. You'll still be seeing flecks of green.
• Transfer to a bottle with a tight lid and shake before each use. Keep any unused portion in the refrigerator, where it will keep for several days.

MEDITERRANEAN PARSLEY SALAD RECIPE CARD

Steps:

• In a small bowl mix together olive oil, lemon juice, salt, pepper and sumac. Whisk vigorously to combine.
• In a salad bowl toss together parsley with the rest of the ingredients.
• Add the olive oil mixture and toss until completely coated.
• Serve immediately.

PARSLEY, SAGE, ROSEMARY AND THYME SALAD WITH SCRAMBLED EGGS

Steps:

• In a medium-size bowl, toss together the parsley, sage, rosemary, thyme and watercress. Add the vinegar, olive oil, 1 teaspoon salt and pepper and mix well. Set aside. In a medium-size skillet over medium heat, cook the bacon until nearly crisp. Lightly season the eggs with salt and pepper.
• Turn the heat to low, add the eggs and cook, stirring constantly, for 1 minute. Stir in the salad and cook, stirring, for 1 minute longer. Remove from heat and continue to toss, as the eggs continue to cook from the heat of the pan. Season with salt and pepper to taste and sprinkle with Parmesan. Serve immediately.

PARSLEY AND MINT SALAD WITH CHIPOTLE VINAIGRETTE

Steps:

• Bring a small pan of lightly salted water to a boil. Blanch the sliced garlic for about 3 minutes, and drain. Set aside.
• In a small bowl, whisk together the lemon juice, orange juice, salt, and pepper. Drizzle in the olive oil in a slow, thin stream, whisking all the time, until emulsified. Stir in the minced chiles.
• Place washed and dried greens in a bowl, add the slivered garlic and the dressing, and toss to coat evenly. Place a mound of greens on each plate.
• Note: To pickle chipotle peppers, combine 6 peppers that have been stemmed and, if desired, seeded with 2 cups of red wine vinegar in a small non reactive saucepan. Bring to a boil, then reduce the heat so the vinegar is simmering. Cook, covered, for 5 minutes. Set aside to cool, then store in a glass jar in the refrigerator for up to 3 months.

PARSLEY, MINT AND WATERCRESS SALAD WITH GARLIC

Steps:

• Bring a small saucepan three-fourths full of water to a boil and add table salt to taste. Add the garlic and parboil for about 3 minutes to soften slightly and mellow the flavor. Drain and let cool.
• Place the cooled garlic in a small bowl and add the oil, lemon juice, sea salt and pepper. Whisk to dissolve the sea salt and form a dressing.
• In a salad bowl, combine the parsley, mint and watercress. Drizzle the dressing over the greens and toss to coat evenly. Serve immediately.

WATERCRESS SALAD WITH LIME DRESSING

Steps:

• Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.

SOLE WITH PARSLEY & MINT.

Steps:

• Preheat broiler. Lightly spray a broiler pan and rack with vegetable oil spray.
• Rinse fish and pat dry with paper towels. Put fish on rack.
• In a small bowl, combine parsley, mint, oil, and garlic. Rub pastelike mixture on fish.
• Broil 4 inches from heat for 5 to 8 minutes, or until fish flakes easily with a fork.
• For sauce, heat margarine in a nonstick skillet over medium-high heat, swirling to coat bottom.
• Saute green onion for 1 to 2 minutes; add pan juices from fish and remaining sauce ingredients. Heat thouroughly. Pour over fish.