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Salad with Parsley and Romaine Lettuce

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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 Information

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.


  1. 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.
  2. Stack the romaine leaves, and cutting crosswise, likewise chiffonade before adding to the bowl. Sprinkle in the pine nuts, chives, and baguette croutons.
  3. 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.