I sometimes use parsley as a salad green, adding the leaves whole or cutting them into chiffonade, as I do in this delicate salad. You can dress it with a vinaigrette, or with a simpler combination of 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.
Ingredients
- 1 cup (tightly packed) flat-leaf parsley leaves
- 1 heart of romaine lettuce
- 1 tablespoon pine nuts, lightly toasted
- 4 thin slices stale or toasted baguette, rubbed with a cut clove of garlic and cut in small squares
- 1 tablespoon minced chives
- ¼ cup dressing of your choice, like mustard vinaigrette or a simple lemon vinaigrette: 1 tablespoon lemon juice whisked together with 3 tablespoons extra virgin olive oil and salt to taste
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Nutritional Information
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Nutritional analysis per serving (4 servings)
270 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 5 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 8 grams protein; 389 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Take up a handful of the parsley and bunch it together, then slice into thin strips (chiffonade) by cutting across the bunch with a chef’s knife. Repeat until all of the parsley is cut into chiffonade. Transfer to a salad bowl.
- Stack the romaine leaves and cut crosswise into chiffonade. Add to the salad bowl. Add the pine nuts, baguette croutons and chives.
- Just before serving, toss with the dressing.
- Advance preparation: You can prepare the salad and refrigerate for several hours before tossing with the dressing
Dining and Cooking