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.
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Parsley Salad with Raisins and Carrots
Description
Use all your extra parsley in this salad!
Ingredients
- Fresh parsley. About a bunch is great. Chopped roughly. Instead of discarding the stems, chop them finely and toss them in.
- Additional salad greens (optional). If you don’t have a lot of parsley or are apprehensive about using parsley as the base of the salad you can add any other salad greens you’d like.
- 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. Tart, sweet and acidic flavors go well with the parsley. Add as many or as little as you’d like.
- 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. The amount is up to you.
- Lemon juice. Fresh is great, of course, but the bottled kind works fine too.
- Olive oil
- Salt & Pepper
- Anything else you have that you think might blend well! Honey could be nice.
Instructions
Combine all ingredients and toss. Sample and adjust until you get to a flavor combination you love.
