Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing

Name: Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing
Yield: serves 6
Ingredients: 1/4 cup pine nuts; 1 navel orange; 1/2 teaspoon sherry vinegar or red wine vinegar; 1/4 medium red onion, very thinly sliced into half-moons; Pinch of coarse salt; 1 tablespoon capers, rinsed and drained; 1/4 cup brine-cured black olives such as kalamata or Gaeta, pitted and halved; 3 cups loosely packed fresh flat-leaf parsley leaves (about 2 medium bunches); Freshly ground pepper; 1 tablespoon extra-virgin olive oil

January 26, 2012

The raw onions in this recipe become milder the longer they stay in the orange juice and vinegar mixture. For a strong onion flavor, let them soak for about 10 minutes; to make them more mellow, marinate for up to 4 hours.

Recipe information

Yield
serves 6

Ingredients

1/4 cup pine nuts

1 navel orange

1/2 teaspoon sherry vinegar or red wine vinegar

1/4 medium red onion, very thinly sliced into half-moons

Pinch of coarse salt

1 tablespoon capers, rinsed and drained

1/4 cup brine-cured black olives such as kalamata or Gaeta, pitted and halved

3 cups loosely packed fresh flat-leaf parsley leaves (about 2 medium bunches)

Freshly ground pepper

1 tablespoon extra-virgin olive oil

Preparation

Step 1
Preheat the oven to 375°F. Spread the pine nuts on a rimmed baking sheet; toast in the oven, shaking once, until golden and fragrant, 10 minutes. Transfer to a plate to cool.
Step 2
With a vegetable peeler, peel 8 long pieces of zest from the orange; cut lengthwise into very thin strips. Halve the orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add the vinegar, onion, and salt; let stand 10 minutes. Add the capers, olives, parsley, pine nuts, and zest to bowl. Season with pepper; toss thoroughly with oil. Divide among 6 plates.
Fit to eat recipe
Step 3
(Per serving)
Step 4
Calories: 82
Step 5
Fat: 6g
Step 6
Cholesterol: 0mg
Step 7
Carbohydrate: 6g
Step 8
Sodium: 128mg
Step 9
Protein: 3g
Step 10
Fiber: 2g

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSalad Parsley Herbs & Spices Pine Nut Nut Olive Orange Citrus Fruit Side Dinner Dairy Free Gluten Free Vegan Vegetarian Easy Quick Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Fit to eat recipe

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Recipe notes