Parsley Leaf Salad
- 1/4 cup pine nuts
- 1 navel orange
- 1/2 teaspoon sherry vinegar or red-wine vinegar
- 1 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
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- Produce
- Navel orange (1)
- Pine nuts (1/4 cup)
- Red onion very thinly sliced into half-moons, medium (1)
- Condiments
- Capers (1 tablespoon)
- Sherry vinegar or red-wine vinegar (1/2 teaspoon)
- Cooking & Baking
- Olive oil, extra-virgin (1 tablespoon)
- Pepper, Freshly ground (1)
- Salt, coarse (1 Pinch)
- Other
- 1/4 cup brine-cured black olives such as Kalamata or Gaeta, pitted and halved
Preparation
Read recipe preparation on marthastewart.com
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Published August 2, 2011 (1 year ago).
1 person saved this recipe.
