PARSLEY AND ROMAINE SALAD

Parsley and Romaine Salad image

I sometimes use parsley as a salad green, adding the leaves whole or cutting them into chiffonade, as I do in this delicate salad. You can dress it with a vinaigrette, or with a simpler combination of 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.

Provided by Martha Rose Shulman

Categories salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup (tightly packed) flat-leaf parsley leaves
1 heart of romaine lettuce
1 tablespoon pine nuts, lightly toasted
4 thin slices stale or toasted baguette, rubbed with a cut clove of garlic and cut in small squares
1 tablespoon minced chives
1/4 cup dressing of your choice, like mustard vinaigrette or a simple lemon vinaigrette: 1 tablespoon lemon juice whisked together with 3 tablespoons extra virgin olive oil and salt to taste

Steps:

Take up a handful of the parsley and bunch it together, then slice into thin strips (chiffonade) by cutting across the bunch with a chef's knife. Repeat until all of the parsley is cut into chiffonade. Transfer to a salad bowl.
Stack the romaine leaves and cut crosswise into chiffonade. Add to the salad bowl. Add the pine nuts, baguette croutons and chives.
Just before serving, toss with the dressing.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 44 milligrams, Sugar 2 grams, TransFat 0 grams