I sometimes use parsley as a salad green, adding the leaves whole or cutting them into chiffonade, as I do in this delicate salad. You can dress it with a vinaigrette, or with a simpler combination of 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.
cup (tightly packed) flat-leaf parsley leaves
heart of romaine lettuce
tablespoon pine nuts, lightly toasted
thin slices stale or toasted baguette, rubbed with a cut clove of garlic and cut in small squares
tablespoon minced chives
cup dressing of your choice, like mustard vinaigrette or a simple lemon vinaigrette: 1 tablespoon lemon juice whisked together with 3 tablespoons extra virgin olive oil and salt to taste
Nutritional analysis per serving (4 servings)
114 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 2 grams protein; 43 milligrams sodium
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by Edamam
- Take up a handful of the parsley and bunch it together, then slice into thin strips (chiffonade) by cutting across the bunch with a chef’s knife. Repeat until all of the parsley is cut into chiffonade. Transfer to a salad bowl.
- Stack the romaine leaves and cut crosswise into chiffonade. Add to the salad bowl. Add the pine nuts, baguette croutons and chives.
- Just before serving, toss with the dressing.
- Advance preparation: You can prepare the salad and refrigerate for several hours before tossing with the dressing
Save To Recipe Box
Print this recipe