Onion And Parsley Salad Recipes

BULGUR, ONION, AND PARSLEY SALAD

Steps:

• Soak bulgur in hot water until tender, about 30 minutes. Drain thoroughly in a fine-mesh sieve. Transfer to a medium bowl and refrigerate until cool.
• Meanwhile, in a medium skillet, heat oil over medium-high. Add onion, thinly sliced, and cumin season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is golden, about 6 minutes. To bulgur, add onion, lemon juice, almonds, parsley and garlic; season with salt and pepper.

PARSLEY SALAD WITH TOASTED ALMONDS AND LEMON

Steps:

• Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.
• Reheat the rice until steaming. (I just microwave it for a few minutes.)
• Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.
• Serve, garnished with a couple dashes of hot paprika if desired.

ONION AND PARSLEY SALAD

Steps:

• Soak the onions in 2 cups hot water for 4 minutes. Drain and spread to dry on paper towels. Transfer the onions to a mixing bowl. Add the remaining ingredients and mix together. Taste and adjust the seasoning if necessary and serve with barbecued meat.

FENNEL, RED ONION, AND PARSLEY SALAD

Steps:

• Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
• Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.

RED ONION, PARSLEY, AND PRESERVED LEMON SALAD

Steps:

• To prepare salad:
• In a bowl cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.
• To make Paula Wolfert's Seven-Day Preserved Lemons:
• Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months. Makes 4 preserved lemons.

BEAN, RED ONION, AND PARSLEY SALAD

Steps:

• In a bowl, combine beans, onion, parsley, extra-virgin olive oil, and red-wine vinegar. Season with salt and pepper.

PARSLEY SALAD

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.

TUNA, RED ONION, AND PARSLEY SALAD

Steps:

• Whisk first 3 ingredients in medium bowl to blend. Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Spoon salad onto endive; place on platter. Garnish with parsley and serve.