Now that you’ve made Preserved Lemons make this refreshing Mediterranean salad. Use curly parsley rather than the flat-leafed variety because it lends a certain fluffiness when the salad is mounded into a pyramid.
PULLED PARSLEY SALAD WITH BLACK OLIVES AND PRESERVED LEMONS
1 large bunch very fresh curly parsley
12 pitted Kalamata olives
1 1/2 tbsp minced shallots
1/4 tsp Worcestershire sauce
1 1/2 tbsp extra-virgin olive oil
2 tsp mild vinegar, preferably cider
1/2 preserved lemon, washed, membrane removed, and finely sliced
salt and freshly ground pepper
1 1/2 tbsp freshly grated pecorino cheese.
1. Wash and spin-dry the parsley. Remove all stems. Tear each parsley tuft into tiny bits, or use a small pair of scissors. You should have about 1 1/2 cups of fluffy parsley flakes. Pit and sliver the olives.
2. At serving time, gently toss all ingredients except cheese in a mixing bowl. Pile them into a mound on a serving plate; sprinkle cheese on top.
| PULLED PARSLEY SALAD WITH BLACK OLIVES AND PRESERVED LEMONS | Print |
- 1 large bunch very fresh curly parsley
- 12 pitted Kalamata olives
- 1½ tbsp minced shallots
- ¼ tsp Worcestershire sauce
- 1½ tbsp extra-virgin olive oil
- 2 tsp mild vinegar, preferably cider
- ½ preserved lemon, washed, membrane removed, and finely sliced
- salt and freshly ground pepper
- 1½ tbsp freshly grated pecorino cheese.
- Wash and spin-dry the parsley. Remove all stems. Tear each parsley tuft into tiny bits, or use a small pair of scissors. You should have about 1½ cups of fluffy parsley flakes. Pit and sliver the olives.
- At serving time, gently toss all ingredients except cheese in a mixing bowl. Pile them into a mound on a serving plate; sprinkle cheese on top.
