Parsley and Romaine Salad

By Martha Rose Shulman

Parsley and Romaine Salad
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
4(115)
Comments
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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.

Featured in: No Parsley Left Behind

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Ingredients

Yield:4 servings
  • 1cup (tightly packed) flat-leaf parsley leaves
  • 1heart of romaine lettuce
  • 1tablespoon pine nuts, lightly toasted
  • 4thin slices stale or toasted baguette, rubbed with a cut clove of garlic and cut in small squares
  • 1tablespoon minced chives
  • ¼cup 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

114 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 44 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.

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Preparation

  1. Step 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. Step 2

    Stack the romaine leaves and cut crosswise into chiffonade. Add to the salad bowl. Add the pine nuts, baguette croutons and chives.

  3. Step 3

    Just before serving, toss with the dressing.

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

Ratings

4 out of 5
115 user ratings
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Comments

Gloryn

I love this fresh simple salad...the nuts aren’t necessary...

davidm

Nice and simple. I will add a little more dressing next time. Pine nuts were good but my kids weren’t fans. Lastly, the raw garlic on the toast was zesty for my kids, so next time I’ll just make regular croutons with garlic powder.

Eli

Yum! I put the parsley in a bowl with olive oil and the romaine in another sprinkled with lemon. People added the parsley as desired. I also used brioche baguette.

Hank

Decent, not great.

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