PULLED PARSLEY SALAD WITH BLACK OLIVES AND PRESERVED LEMONS

Now that you’ve made Preserved Lemons make this refreshing Mediterranean salad.    Use curly parsley rather than the flat-leafed variety because it lends a certain fluffiness when the salad is mounded into a pyramid.

PULLED PARSLEY SALAD WITH BLACK OLIVES AND PRESERVED LEMONS

1 large bunch very fresh curly parsley

12 pitted Kalamata olives

1 1/2 tb minced shallots

1/4 tsp Worcestershire sauce

1 1/2 tb extra-virgin olive oil

2 tsp mild vinegar, preferably cider

1/2 preserved lemon, washed, membrane removed, and finely sliced

salt and freshly ground pepper

1 1/2 tbsp freshly grated pecorino cheese.

1.  Wash and spin-dry the parsley.  Remove all stems.  Tear each parsley tuft into tiny bits, or use a small pair of scissors.  You should have about 1 1/2 cups of fluffy parsley flakes.  Pit and sliver the olives.

2. At serving time, gently toss all ingredients except cheese in a mixing bowl.  Pile them into a mound on a serving plate; sprinkle cheese on top.

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One thought on “PULLED PARSLEY SALAD WITH BLACK OLIVES AND PRESERVED LEMONS

  1. Did you know that parsley has been cultivated for over 2000 years. It contains more vitamin C that any other standard culinary vegetable. The iron content is exeptional in that it contains twice the amount of spinach. I could go on forever.

    What a great way in which to swallow the medicine.

    Nurse Jill

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