Parsley Salad With Barley Dill And Hazelnuts Recipes

PARSLEY SALAD

Parsley Salad image

Provided by Molly O'Neill

Time 15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

4 bunches flat-leaf parsley, leaves only
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1 red onion, cut in wafer-thin slices
1 tomato, diced

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.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 218 milligrams, Sugar 2 grams

PARSLEY SALAD WITH BARLEY, DILL AND HAZELNUTS

Parsley Salad With Barley, Dill and Hazelnuts image

I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh. The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts. I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I've given you a range.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 1h30m

Yield Serves 4

Number Of Ingredients 12

Ingredients

1/2 cup barley
Salt
4 cups fresh parsley leaves
3 tablespoons chopped dill
3/4 cup thinly sliced celery, from the inner heart of the bunch
4 radishes, sliced thin (halved first and cut in half moons if they're large)
1/2 teaspoon ground sumac
5 tablespoons toasted hazelnuts, skinned
2 to 3 tablespoons fresh lemon juice (to taste)
1/4 cup extra virgin olive oil
1 tablespoon hazelnut oil or walnut oil
Freshly ground pepper

Steps:

Bring about 3 cups water to a boil in a medium saucepan and add the barley and salt to taste. Reduce the heat, cover and simmer 45 to 50 minutes, until the barley is tender. Drain and return the barley to the pot. Place a towel over the top of the pot and return the lid. Let sit for 15 minutes. Line a sheet pan with paper towels and place the cooked barley on top to cool. When cool, transfer to a large bowl.
Cut the parsley leaves into fine shreds by gathering together a bunch of leaves, and cutting across the bunch with a chef's knife. Place in the bowl with the barley. Add the dill, celery, radishes and sumac.
Place the toasted skinned hazelnuts in a plastic bag or a pastry bag and place on your work surface. With a rolling pin, roll over the nuts to crush them into halves. Don't crush them completely (but don't worry if your pieces are smaller than neat halves). Add to the bowl.
Whisk together the lemon juice, salt and pepper to taste, the olive oil and the hazelnut or walnut oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 24 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 338 milligrams, Sugar 2 grams

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