Alsatian Parsley Salad Recipes

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ALSATIAN PARSLEY SALAD



Alsatian Parsley Salad image

In Alsace this cheese salad is served as a first course. This recipe was adopted from Vegetarian Times magazine.

Provided by Eat Your Vegetables

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons red wine or 2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/4 cup olive oil
2 cups gruyere (about 8 oz) or 2 cups emmenthaler cheese, grated (about 8 oz)
1/2 cup fresh parsley, chopped
2 shallots, finely chopped
12 slices crusty bread
lettuce (optional)
tomatoes, slices (optional)

Steps:

  • Whisk together vinegar and mustard in medium bowl. Add oil and 2 T water, and whisk until combined.
  • Stir in cheese, parsley and shallots, and toss until combined.
  • Spoon 1/3 cup cheese mixture onto each of 6 slices of bread. Garnish with lettuce and tomato, if desired, and top with remaining bread slices.

Nutrition Facts : Calories 591.3, Fat 24.6, SaturatedFat 8.9, Cholesterol 39.6, Sodium 932.5, Carbohydrate 68.3, Fiber 4.1, Sugar 0.6, Protein 22.4

WARM ALSATIAN POTATO SALAD



Warm Alsatian Potato Salad image

This is the type of salad my mom used to make-unfussy and delicious. It's best with fresh spring potatoes and onions, but it hits the spot any time of year. While I love drinking dry white Alsatian whites, I enjoy making this salad with a good Sancerre.

Yield Serves 6

Number Of Ingredients 7

8 large Yukon Gold potatoes (2 1/2 pounds), scrubbed
Kosher salt and freshly ground black pepper
1/4 cup red wine vinegar
1/4 cup dry white wine
1/4 cup extra-virgin olive oil
1/3 cup thinly sliced fresh flat-leaf parsley leaves
1/4 cup diced white new (spring) onions or shallots

Steps:

  • Put the potatoes in a pot, add enough water to cover by 4 inches, and salt generously. Cover partially and bring to a boil over medium-high heat. Boil, stirring occasionally, until the potatoes are very soft and a knife pierces through very easily, about 45 minutes. Drain in a colander and let stand until just cool enough to handle.
  • Peel and roughly chop the potatoes. Arrange in a single layer in a 3-quart serving dish. Season with salt and pepper and drizzle with the vinegar, wine, and oil. Stir gently until the potatoes soak up the sauce. Top with the parsley and onion, taste and adjust the seasonings, and serve.

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