PARSLEY SALAD

Parsley Salad image

Provided by Molly O'Neill

Time 15m

Yield 6 servings

Number Of Ingredients 7

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Ingredients

4 bunches flat-leaf parsley, leaves only
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1 red onion, cut in wafer-thin slices
1 tomato, diced

Steps:

Rinse, spin-dry and refrigerate the parsley. Place the salt and pepper in a salad bowl. Add the lemon juice. Slowly whisk in the olive oil. When the vinaigrette is thick and stable, add the onion and the tomato and toss. Add the parsley, toss gently and serve. To be eaten alone, or on top of breaded and pan-fried veal, chicken or oily fish like tuna.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 218 milligrams, Sugar 2 grams

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