Parsley And Parmesan Petal Salad Recipes

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PARSLEY SALAD



Parsley Salad image

Provided by Alton Brown

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 ounces (about 2 quarts) Italian parsley
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
6 tablespoons walnut oil
2 teaspoons dark sesame oil
1 teaspoon honey
Salt and freshly ground pepper
3 tablespoons toasted sesame seeds

Steps:

  • Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
  • In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.

EASY PARSLEY SALAD (TABBOULEH) RECIPE



Easy Parsley Salad (Tabbouleh) Recipe image

A light and refreshing salad with parsley, mint, tomatoes, cucumber and green onions. A good splash of olive oil and lemon juice finish it off beautifully. This is the food you feel good about. Refrigerate for a couple of hours to bring up more flavors. It holds nicely in the fridge, so you can make it ahead. Works great for picnics or potlucks. Note: if not on Whole30, you can also add 1/2 - 1 cup of cooked couscous or bulgur.

Provided by Alena Tarasevich

Time 25m

Yield 7 servings

Number Of Ingredients 9

4 cups parsley (finely chopped, I had 3 bunches)
1 1/4 cup mint (finely chopped, I had 1 bunch)
1/2 cup green onions (finely chopped)
1 cucumber (small, finely chopped, I used Persian cucumber)
3 1/2 cups tomatoes (chopped, I used cherry tomatoes)
1/3 cup olive oil
1/3 cup lemon juice (freshly squeezed)
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Instructions

GRILLED STEAK WITH PARSLEY-PARMESAN SALAD



Grilled Steak with Parsley-Parmesan Salad image

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

Provided by Chris Fischer

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 pounds flatiron steak
3 tablespoons olive oil, divided, plus more
Kosher salt, freshly ground pepper
2 cups fresh flat-leaf parsley leaves
2 ounces Parmesan, shaved
1 tablespoon fresh lemon juice

Steps:

  • Rub steak with 2 tablespoons oil; season generously with salt and pepper. Let sit at room temperature 30 minutes.
  • Prepare a grill for medium-high heat; oil grill grate. Grill steak to desired doneness, 5-7 minutes per side for medium-rare. Let rest 5 minutes before slicing against the grain.
  • Meanwhile, toss parsley, Parmesan, lemon juice, and remaining 1 tablespoon oil in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve steak topped with parsley-Parmesan salad.

LEMON, PARSLEY, AND PARMESAN PLUS PASTA



Lemon, Parsley, and Parmesan plus Pasta image

This parsley sauce is a riff on basil-and-Parmesan pesto.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 8

2 cups flat-leaf parsley leaves, packed
2 garlic cloves
1/4 teaspoon red-pepper flakes
1/2 teaspoon lemon zest, plus more for garnish
Coarse salt and freshly ground black pepper
3/4 cup extra-virgin olive oil
1 pound trofie or other short, twisted pasta, such as fusilli
1 cup grated Parmesan cheese

Steps:

  • Make the pesto: In a food processor, pulse parsley, garlic, red-pepper flakes, lemon zest, and 1 teaspoon salt until coarsely chopped. With machine running, add oil in a slow, steady stream, processing until blended.
  • Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, reserving 1/4 cup pasta water.
  • Toss pasta with pesto and Parmesan, then with reserved pasta water. Grate more lemon zest over each serving, and season with pepper.

PARMESAN CAULIFLOWER AND PARSLEY SALAD



Parmesan Cauliflower and Parsley Salad image

From Gourmet magazine. "Fried with parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.

Provided by Engrossed

Categories     Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon fresh lemon zest, finely grated
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
6 ounces white mushrooms, thinly sliced
5 cups fresh flat-leaf parsley, lossely packed (2 large bunches)
2 large eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
2 (10 ounce) packages frozen cauliflower florets, thawed and patted dry or 2 (10 ounce) packages fresh cauliflower
2 ounces parmesan cheese, finely grated with a rasp (2 cups Parmigiano-Reggiano)
1/3 cup olive oil, to fry

Steps:

  • In a large bowl, combine lemon zest and juice, salt and pepper. Whisk in oil until combined. Stir in mushrooms and marinate while making cauliflower.
  • In a medium bowl, lightly beat eggs with salt and pepper. Add cauliflower and toss until well coated.
  • Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
  • Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
  • Panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
  • To assemble salad:
  • Add parsley and cauliflower to the mushroom mixture, tossing to combine.

Nutrition Facts : Calories 449.4, Fat 39.1, SaturatedFat 7.8, Cholesterol 105.5, Sodium 776.1, Carbohydrate 14.7, Fiber 5.9, Sugar 4.6, Protein 14.9

PARSLEY BUTTERMILK AND PARMESAN DRESSING



Parsley Buttermilk and Parmesan Dressing image

Make and share this Parsley Buttermilk and Parmesan Dressing recipe from Food.com.

Provided by dicentra

Categories     Salad Dressings

Time 5m

Yield 1 1/3 cup

Number Of Ingredients 4

5 cloves garlic
1 cup buttermilk
1 cup fresh parsley
1/4 cup finely grated parmesan cheese

Steps:

  • Place all ingredients except Parmesan in a blender.
  • Cover and run 1 minute until smooth and well blended.
  • Add Parmesan and run for 30 seconds more.

Nutrition Facts : Calories 505.8, Fat 8.5, SaturatedFat 4.5, Cholesterol 23.9, Sodium 543.1, Carbohydrate 86.8, Fiber 6.2, Sugar 11.6, Protein 28.9

PARSLEY AND PARMESAN PETAL SALAD



Parsley and Parmesan Petal Salad image

Provided by Food Network

Categories     appetizer

Time 5m

Yield 2 servings

Number Of Ingredients 7

1 pink shallot
1 clove garlic
3 large handfuls fresh flat-leaf parsley leaves
Parmesan wedge
Lemon zest and juice
Olive oil
Salt and pepper

Steps:

  • Mince the shallot and garlic and put in a large bowl. Add the parsley. Shave the Parmesan over the bowl using a vegetable peeler. Grate over a little lemon zest and add a squeeze of juice. Drizzle with olive oil. Season with salt and pepper, and taste. Correct the seasonings and serve.

PARMESAN CAULIFLOWER AND PARSLEY SALAD



Parmesan Cauliflower and Parsley Salad image

Categories     Salad     Egg     Mushroom     Side     Marinate     Vegetarian     Quick & Easy     Parmesan     Lemon     Cauliflower     Pan-Fry     Parsley     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 15

For salad
1 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
6 oz white mushrooms, thinly sliced
5 cups loosely packed fresh flat-leaf parsley leaves (from 2 large bunches)
For cauliflower
2 large eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
2 (10-oz) packages frozen cauliflower florets, thawed and patted dry
2 oz Parmigiano-Reggiano, finely grated with a rasp (2 cups)
1/3 cup olive oil

Steps:

  • Marinate mushrooms for salad:
  • Stir together zest, lemon juice, salt, and pepper in a large bowl. Whisk in oil until combined, then stir in mushrooms and marinate while panfrying cauliflower.
  • Panfry cauliflower:
  • Lightly beat eggs with salt and pepper in a medium bowl. Add cauliflower and toss until coated well. Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
  • Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
  • Finish salad:
  • Add parsley and cauliflower to mushroom mixture, tossing to combine.

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