Parsley, Red Onion, and Pomegranate SaladMarcus 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.
Recipe information
Yield
6 servings
Ingredients
1 large red onion, thinly sliced
1 1/2 teaspoons sugar
1 teaspoon ground sumac
Kosher salt
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon pomegranate molasses or 1/2 teaspoon honey
4 cups (lightly packed) fresh flat-leaf parsley leaves with tender stems
1/4 cup pomegranate seeds
Preparation
Step 1
Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes.
Step 2
Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.
Step 3
Just before serving, toss in parsley and pomegranate seeds; season with salt.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
29 Fresh Parsley Recipes to Sprinkle Into Your Rotation
Like parsley pesto and herby chicken piccata.49 Ways to Cook (and Drink) Pomegranate
These little gems can be used for so much more than just juice.101 of Our Best Side Salads
They're on the side of your plate, but they just might steal the show.94 Middle Eastern Recipes We Love
Tabbouleh, lamb flatbreads, pomegranate-glazed chicken, fattoush salad, and so much more.What to Pair With Beaujolais Nouveau 2015
The third Thursday in November, the hottest wine on earth is also the youngest. Here's what to cook once you score a bottle.How to Use a Bunch of Parsley
It deserves to be more than just a garnish.In Praise Of Pickled Red Onions
Plus seven ways to eat them.
