PARSLEY SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 7
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
GINGER VINAIGRETTE
Provided by Molly O'Neill
Categories easy, condiments, salads and dressings
Time 5m
Yield One cup
Number Of Ingredients 10
Steps:
- Combine all ingredients in a blender. Puree until smooth. Store in a covered container in the refrigerator for up to 3 days.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 45 grams, Carbohydrate 8 grams, Fat 54 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 8 grams, Sodium 339 milligrams, Sugar 1 gram, TransFat 0 grams
SEA PARSLEY SALAD WITH RICE WINE VINAIGRETTE
Provided by Molly O'Neill
Categories salads and dressings
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the dressing, combine all ingredients in a blender, and process until smooth. Set aside.
- To make the salad, heat the vegetable oil in a small heavy skillet over medium-high heat, and add one-third of the sea parsley. Cook, stirring occasionally, until the parsley is crispy, about 4 minutes. Remove the parsley with a slotted spoon, and drain on paper towels.
- In a large bowl, combine carrots, jicama, cucumber and remaining sea parsley, and toss. Toss again with the dressing. Crush the fried sea parsley, and sprinkle it over the salad, along with the sesame seeds. Serve.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 29 grams, Carbohydrate 17 grams, Fat 33 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 269 milligrams, Sugar 6 grams, TransFat 0 grams
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