Ital­ian Pars­ley and Bean Salad; Mas­saged Pur­ple Kale, Car­rot and Ap­ple Salad; Ginger-Chicken Let­tuce Rolls; Fresh Pineap­ple Breeze­cake »3C

The Denver Post - - LIFE & CULTURE -

Yes, it’s a pain stem­ming the Ital­ian pars­ley, but you can save the stems for the next time you’re mak­ing veg­etable or poul­try broth. Ital­ian pars­ley has a fresh, le­mony fla­vor and scent that just chases cob­webs and hol­i­day-weari­ness away. In­gre­di­ents


1 large or 2 small bunches Ital­ian pars­ley, stems re­moved Other crisp greens to make 4 cups K cup sliced black olives or pit­ted kala­matas K red onion, sliced into fine half-moons 1 16-ounce can gar­banzo beans


N cup olive oil 3 ta­ble­spoons balsamic vine­gar 1 ta­ble­spoon Di­jon mus­tard Salt and pep­per to taste OR N cup olive oil 3 ta­ble­spoons freshly squeezed lemon juice K tea­spoon salt Di­rec­tions

Place the stemmed pars­ley into a salad bowl; leave lots of room for toss­ing. Add the onion half-moons. Drain and rinse the gar­banzo beans well and add to the bowl. Drain the olives well and add them as well. Choose ei­ther the balsamic or fresh lemon juice dress­ing. To make ei­ther, in a small, tall-sided bowl, whisk the olive oil with the other in­gre­di­ents ex­cept the salt vig­or­ously un­til com­bined. Taste to check for tart­ness; a good dress­ing should have some “bite,” or it will be too sweet on the salad. Salt the dress­ing to taste and serve along­side the salad, or toss with the dress­ing just be­fore serv­ing. To make this salad main dish, add a few ounces of goodqual­ity canned tuna.

Take Ital­ian pars­ley be­yond gar­nish in a salad that uses it for the main green then adds black olives, gar­banzo beans and sliv­ers of red onion.

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