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Share your recipes February 2013

Rainbow Kitchen

Parsley Salad

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(Adapted from "An Everlasting Meal" by Tamar Adler)

 

1 bunch flat-leaf or curly-leaf parsley, stems removed and leaves roughly chopped

1 shallot, thinly sliced

1 teaspoon drained capers

4 cornichons (or sweet gherkins or dill pickles), thinly sliced

juice of 1 lemon

3 tablespoons olive oil (or others mentioned above)

salt and freshly ground black pepper.

Mix the parsley, shallots, capers and cornichons. Mix the lemon juice and olive oil together and add to the salad. Sprinkle lightly with salt to taste. Top with freshly ground black pepper.

 


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