Parsley Salad | The Jewish Week | Food & Wine

Parsley Salad

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Parsley Salad

Tabouleh, reimagined.

This salad is an adaptation of my mom’s tabouleh. She uses whole wheat berries instead of bulgur, and adds chopped preserved lemons. I decided to serve it without wheat as relish for the dried fruit stuffing (recipe below).

To model my mom’s tabouleh, chop the parsley, double the vinaigrette, and add 2 cups of cooked wheat berries or quinoa. Toss everything together.

Servings & Times
  • Makes 2-4 servings
Active Time:
  • 15 min
Total Time:
  • 15 min

3 tablespoons extra-virgin olive oil

2 teaspoons fresh lemon juice

1 small garlic clove, mashed into paste

Salt and freshly ground pepper to taste

1/2 cup red, orange and/or yellow bell peppers, diced into tiny cubes

1 teaspoon red chili pepper, chopped (to taste)

3 tablespoons high-quality preserved lemons, chopped

3 tablespoons chives, chopped

3 cups flat-leaf parsley leaves, packed

  1. Make vinaigrette: whisk together olive oil, lemon juice, and garlic until emulsified. Add salt and pepper to taste.
  2. In a small bowl, toss all remaining ingredients except for the parsley with 1 tablespoon of vinaigrette.
  3. In a separate bowl, mix the parsley leaves with about 2 tablespoons of the vinaigrette. Toss in gently with the parsley.
  4. Mound parsley on a platter and scatter the pepper-lemon mixture on top.