Oftentimes I’ll use parsley as a salad green, either using the leaves whole, or opting to cut them into a chiffonade (as done in this delicate salad.) Dressed with a simple vinaigrette, or a simple combination of 1tbsp lemon juice & 3tbsps olive oil (extra virgin) – either way, this is deliciously moreish!
- 1 cup flat-leaf parsley leaves (tightly packed)
- 1 romaine lettuce heart
- 1 tablespoon pine nuts (toast lightly)
- 4 thin slices stale or toasted baguette (rub with cut garlic clove, and dice into small squares)
- 1 tablespoon chives (minced)
- ¼ cup dressing of choice, a mustard vinaigrette suits, as does a simple lemon vinaigrette (1tbsp lemon, 3tbsps extra virgin olive oil – whisk together and season with salt)
Nutritional analysis per serving (4 servings):
114 calories; 9 grams fat; ; 2 grams protein; 1 gram saturated fat; 2 grams monounsaturated fat; 0 grams trans fat; 4 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars 43 milligrams sodium
The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.
- Bunch together a handful of parsley, and chiffonade (slice into thin strips) by cutting across the bunch. Repeat until all your parsley is cut, and then transfer into a large salad bowl.
- Stack the romaine leaves, and cutting crosswise, likewise chiffonade before adding to the bowl. Sprinkle in the pine nuts, chives, and baguette croutons.
- Toss with the dressing just before serving.
- Prepare in advance: The salad can be prepped & refrigerated for several hours. Toss with dressing just prior to serving.