I used to think that parsley’s flavor was so intense that it could only be used in small quantities. Recipes always seem to use it sparingly, so I never considered that its strong flavor could be the backbone of a meal. But ever since I took some leftover parsley, sprinkled it with lemon juice and olive oil, and topped with raisins, I’ve been hooked. Now, whenever I find myself with some extra (usually after making something that only required a tablespoon or so of the leafy herb), I turn to quick, easy and refreshing parsley salad. I love how parsley’s sharp, grassy taste sings alongside the tart sweetness of fruit. In the image above, I paired parsley salad with an egg for a great lunch at work.Print
Parsley Salad with Raisins and Carrots
Use all your extra parsley in this salad!
- Fresh parsley. Roughly chopped. Instead of discarding the stems, chop them extremely finely and toss them in.
- Fruit of some kind. I usually use yellow raisins, but I’ve also used fresh, diced apple. Cranberries or another type of dried fruit would be delicious as well.
- Carrots. Not essential, but if you have them, they’re a nice touch. I chop them into pieces comparable in size to whatever fruit I’m using.
- Lemon juice. Fresh is great, of course, but the bottled kind is great too.
- Olive oil
- Anything else you have that you think might blend well! Honey could be nice.
Combine all ingredients and toss. Sample and adjust until you get to a flavor combination you love.