This very unusual salad is very pretty and unique. This may not be for everyone’s taste buds, but is a pleasant change from the norm. I saw this prepared on the tv program “Nigella Bites.” It would go well with Meditteranean or Middle Eastern style dishes and is a nice compliment to grilled chicken or fish. Be sure to only use fresh ingredients. I don’t serve this as a side salad on its own, but rather, as a bed for salmon or other fish.
Ingredients: [‘flat-leaf italian parsley’, ‘lemon%2c juice of’, ‘capers’, ‘red onion’, ‘extra virgin olive oil’, ‘black pepper’]
Quantity of Ingredients: [“1 bunch flat-leaf Italian parsley”,”1/2 lemon, juice of, fresh “,”1 -2 tablespoon capers, packed in briny liquid, drained “,”1/2 small red onion, halved, thinly sliced (or other sweet onion)”,” extra virgin olive oil, to taste (high quality)”,” black pepper, freshly ground, to taste “]
Number of Servings: 4
Steps: [‘Place drained capers in a small bowl of cold water and let soak about 10 minutes.’, ‘Meanwhile, wash, stem, and drain parsley well.’, ‘Set parsley on a large plate or small platter in a big mound.’, ‘Slice as many red onion slivers as you like and sprinkle over the parsley.’, ‘Drain capers again and sprinkle over the salad.’, ‘Squeeze the juice of 1/2 a fresh lemon over the salad.’, ‘Drizzle with a spalsh of good quality extra virgin olive oil and a few grinds of black pepper.’, ‘No need to add any salt- the capers are salty enough.’, ‘Do not toss.’, ‘Wait 5 minutes, then serve.’]