I know you may think of parsley as a garnish, but this little herb smacks of huge flavor and can do more than just decorate your plate. Here, combined with a lovely tangy dressing, some soaked onions (to remove a little of the onion bite, because I so do not like that I AM ONION smack in a salad), and a pop of salt from a briny caper, ... so nice.
We had this lovely salad with a shawarma-inspired dinner, and it was so amazing.
Together with shawarma chicken, our favorite hummus and next week's Chickpea salad. So so so good.
This would also be a great topper for a bowl of beans, or perhaps grilled fish, chicken or tofu.
Parsley Salad
Yield: 3 cups
Ingredients
1 large red onion, cut into quarters and then sliced thin
1 large bunch parsley, stems removed
1 small bunch cilantro, optional
3 T small capers, drained
Dressing:
2 T pomegranate molasses
2 T red wine vinegar
2 T olive oil
1/2 tsp salt
1 - 2 tsp aleppo pepper
freshly ground pepper
Directions
In a small bowl, combine onion and cool water to cover. Set aside to soak at least 5 minutes. Drain well.
Coarsely chop parsley and cilantro, if using. Add to a medium-sized bowl. Add drained onions and capers.
In a small bowl, combine dressing ingredients. Whisk to combine well. Pour over parsley mixture and toss well to combine. Allow to sit at room temperature at least 30 minutes.
Toss to combine and enjoy!
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