Parsley omelette sandwiches
Serves 2, below left These fillings are especially nice on a baguette, but toasted or grilled bread works well. Alternatively, you can omit the bread and serve the omelettes folded over or rolled up around dollops of ricotta, with the parsley salad spooned over the top. The recipe doubles easily. For the eggs and sandwiches 4 large eggs 1⁄ tsp fine sea salt
4 1⁄ cup packed, finely chopped flat-leaf parsley
4 4 slices bread from a crusty, country-style loaf 2 tsp olive oil, plus more for brushing the bread 1⁄ cup ricotta cheese
4 For the salad 1⁄ cup packed, sliced flat-leaf parsley leaves
4 1⁄ cup pitted, chopped green olives
4 1 tsp fresh lemon juice 1 tsp olive oil Freshly ground black pepper (optional) For the eggs and sandwiches: Crack 2 eggs each into two bowls, and use a fork to beat well. Divide the salt and parsley evenly between the bowls. Brush each side of the sliced bread with a little oil; toast until just barely golden. Meanwhile, heat a 19cm pan over medium heat. Add 1 teaspoon of the oil and swirl to coat the surface. Once the oil is hot, pour in half of the egg-parsley mixture (one bowl’s worth), which should begin to bubble immediately. Tilt the pan as needed so the eggs cook in an even, thin layer; use a spatula to gently lift the outer edges of the egg so any uncooked parts can flow underneath. Once the egg has set, use a wide spatula to gently flip them over. Cook for just a few seconds, until set on the second side. Transfer to a plate; repeat with the remaining teaspoon of oil and the remaining egg mixture. For the salad: Just before assembling the sandwiches, combine the sliced parsley with the olives, squeeze over 1 teaspoon of lemon juice, drizzle with the oil and toss to combine. Cut the egg into pieces or strips that will approximately cover the bread slices in two layers. Spread the ricotta on the bottom piece of bread for each sandwich and top equally with the egg pieces or strips. Spoon the parsley-olive salad equally over each portion of the egg. Sprinkle a few grinds of black pepper over the salad, if desired, then top each sandwich with its remaining slice of bread.
6 servings, blow right Gem or butter lettuces are a great match for this tart dressing, but anything in the chicory family such as curly endive and frisee would also pair well. If you prefer, fresh lemon juice can be substituted for the grapefruit. Leaves from a large (400g) gem lettuce 1⁄ cup packed flat-leaf parsley leaves
2 2 Tbsp finely chopped shallot 2 Tbsp fresh grapefruit juice 1⁄ tsp flaked sea salt, or more as needed
2 31⁄ Tbsp extra-virgin olive oil
2 1⁄ tsp freshly ground black pepper
8 100g aged sheep’s cheese, such as pecorino. Rinse the lettuce and parsley in a large bowl of cold water. Drain, dry and place in a mixing bowl. Combine the shallot, grapefruit juice and salt in a small bowl; let stand for 10 to 15 minutes. Whisk in the oil; season with pepper to taste. Pour the dressing over the lettuce and parsley. Use your hands to gently toss the salad, making sure the greens are evenly coated. Taste a leaf for salt and pepper, and adjust the seasoning as needed. Divide among individual plates. Break the cheese into chunks or use a vegetable peeler to shave light shards of cheese over each portion.
2 bunches flat-leaf parsley 150ml extra-virgin olive oil 100ml grapeseed oil Sea salt and pepper To make the herb oil, chop off and discard the heavier stalks, leaving you with about 150g of leaves. Blanch the leaves for 20 seconds in a large pot of boiling water, then remove and plunge immediately into a bowl of ice-cold water. Drain well, squeeze dry and roughly chop. Whiz the herbs in a blender with the oils, sea salt and pepper. Strain overnight through dampened muslin or a paper coffee filter set inside a funnel (without stirring or rushing it) and use within seven days. Drizzle over lamb, chicken or fish, or serve with a salad of mixed coloured tomatoes, buffalo mozzarella, basil leaves and a scattering of cracked wheat, soaked in hot water for 30 minutes until tender and drained.