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