Parsley Salad | The Jewish Week | Food & Wine

Parsley Salad

Tabouleh, reimagined.
Parsley Salad

Makes 2-4 servings

active: 
15 min

total: 
15 min

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This salad is an adaptation of my mom’s tabouleh. She uses whole wheat berries instead of bulgur, and adds chopped preserved lemons.

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.

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Ingredients

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

Steps
  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.