Parsley Salad

It’s been a bit since I last posted a recipe, in part because life’s been so busy that I have had to throw together makeshift meals on more than on occasion.  However, spring’s here and with that brings a renewed desire to cook and try new recipes.

I recently heard a story on NPR about the various ways in which we can incorporate parsley into our meals as more than a garnish or condiment.  This story resonated with me because so often, I use parsley to enhance a dish and have never considered using it as the main ingredient.  Okay, I lie.  I’ve thought of making a tabouli salad, but have not actually made the effort.  So anyway, after listening to the story on NPR, I was motivated and intrigued.  The chef in the story discussed a number of uses for parsley, including making a parsley salad.  That got me thinking.  Would a parsley salad even taste good?  Would people eat it?  I decided to add a parsley salad to my menu at Easter.  Here’s my only regret: I didn’t take a picture of the salad, but between some of us at the table, it was a hit.

Here’s my version of a parsley salad after listening to the story on NPR.

Parsley Salad

1 bunch of curly parsley, roughly chopped (exclude stems)
2 cups of caramelized walnuts, roughly chopped (I bought these at Wegmans.)
2 cups of golden raisins
olive oil

Mix all ingredients together in a bowl.  Lightly drizzle salad with olive oil.  Enjoy.

If I make this salad again, I’ll likely add crisp apples to it.  I think either a Sweet Tango, Ruby Frost, or Granny Smith apple would go well with the parsley and walnuts.  The extra texture and crunch would enhance the flavors of the salad.

If you make this salad, let me know.  I’d love to hear about your take on it.


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