Parsley and Romaine Salad

, Lettuce
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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.


  • 1

    cup (tightly packed) flat-leaf parsley leaves

  • 1

    heart of romaine lettuce

  • 1

    tablespoon pine nuts, lightly toasted

  • 4

    thin slices stale or toasted baguette, rubbed with a cut clove of garlic and cut in small squares

  • 1

    tablespoon minced chives

  • ¼

    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 Information
    • 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

    • Note:

      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


  1. 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.
  2. Stack the romaine leaves and cut crosswise into chiffonade. Add to the salad bowl. Add the pine nuts, baguette croutons and chives.
  3. Just before serving, toss with the dressing.


  • Advance preparation: You can prepare the salad and refrigerate for several hours before tossing with the dressing
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