Best Parsley Onion And Lemon Salad Recipes

Red Onion, Parsley, and Preserved Lemon Salad image

Yield Serves 6 as a first course

Number Of Ingredients 13

3 cups thinly sliced red onions
1/2 cup coarsely fresh flat-leafed parsley leaves
2 tablespoons olive oil
peel of 1/8 preserved lemon cut into julienne strips, plus 1/3 cup preserved lemon juice or fresh lemon juice to taste
1 large garlic clove, minced
1/4 teaspoon ground coriander
a pinch cayenne, or to taste
coarse salt to taste
Preserved Lemons:
4 large (about 6 ounces each) lemons (preferably thin-skinned), scrubbed
2/3 cup coarse salt
1 cup fresh lemon juice (from about 5 large lemons)
olive oil

Steps:

To prepare salad:
In a bowl cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.
To make Paula Wolfert's Seven-Day Preserved Lemons:
Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months. Makes 4 preserved lemons.

Parsley, Onion, and Lemon Salad image

Provided by Charlotte J

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 1/2 bunches parsley, coarsely chopped
1 large red onion, thinly sliced
4 large lemons, preferably thin-skinned, peeled and diced
salt and pepper

Steps:

In a large bowl, toss all the ingredients together, then cover and chill lightly.

Nutrition Facts : Calories 40.7, Fat 0.3, SaturatedFat 0.1, Sodium 5.3, Carbohydrate 11.6, Fiber 3.1, Sugar 3.7, Protein 1.4

Chopped Salad of Cucumber, Red Onion, Lemon, and Parsley image

Yield Serves 2

Number Of Ingredients 5

1/2 seedless cucumber, cut into 1/3-inch dice (about 1/2 cup)
1 small red onion, cut into 1/3-inch dice (about 1/2 cup)
five 1/4-inch-thick slices of lemon, the zest and pith discarded and the fruit cut into 1/4-inch dice, plus, if desired, whole slices for garnish
1 tablespoon minced fresh flat-leafed parsley leaves
2 tablespoons olive oil

Steps:

In a bowl combine the cucumber, the onion, the lemon, and the parsley and season the mixture with salt and pepper. Drizzle the salad with the oil, toss it gently to coat it well, and serve it garnished with the lemon slices.