Parsley, Red Onion, and Pomegranate Salad

Name: Parsley, Red Onion, and Pomegranate Salad
Yield: 6 Servings
Ingredients: 1 large red onion, thinly sliced; 1½ teaspoon sugar; 1 teaspoon ground sumac; Kosher salt; 3 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 teaspoon pomegranate molasses or ½ tsp. honey; 4 cups (lightly packed) fresh flat-leaf parsley leaves with tender stems; ¼ cup pomegranate seeds; Sumac is available at specialty foods stores, and pomegranate molasses is available at some grocery stores. Both are available at Middle Eastern markets.

By Yotam OttolenghiPhotography by Christopher Testani

July 22, 2014

Image may contain Plant Food Salad and Produce

Marcus Nilsson

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”

Recipe notes

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