Here’s a healthy, fragrant salad made without a single leaf of lettuce. Italian flat-leaf parsley leaves provide the bulk of the greens and fresh fennel, radish and celery add crunch and color when they are cut in thin slices on a diagonal—preferably with a kitchen mandoline,
Look in the greens section of your supermarket for microgreens, sprouts and pea tendrils to add more tender greens packed with nutrients. Or throw in some thinly sliced sugar snap peas for added fiber.
The dressing recipe actually calls for Meyer lemons.We rarely see them in Colorado markets but they are abundant in California backyard gardens. A mix of half lemon and half orange makes a good substitute.
1 large bunch Italian flat-leaf parsley
1 bulb fennel with stems and fronds intact
3 stalks celery and a handful of celery leaves
½ cup sugar snap peas
7 or 8 radishes
1 sweet orange (we love Cara Cara)
¼ cup extra virgin olive oil
2 Tablespoons rinsed capers
Salt and pepper
For the dressing: Place zest and juice of lemon and orange in a small bowl. Peel and thinly slice the shallot (your can use the mandolin for even and very thin slices) and add to bowl. Let sit for ten minutes. Add a hefty pinch of kosher salt and a few grinds of black pepper, and whisk in the olive oil until the dressing is emulsified.
For the salad: Wash, drain and dry all the vegetables. With the sharp edge of a kitchen knife, gently shave off up to four cups of parsley leaves from the stems and put in a large salad bowl. Add finely chopped fennel fronds and celery leaves. With a mandoline or a very sharp knife, thinly slice the radishes, celery stalks and sugar snap peas. Peel the outer layer of the fennel bulb and thinly slice it as well. Add capers and toss all.
Just before serving, add dressing and toss again until all leaves are coated.
Nutrient information: Raw parsley is a very good source of dietary fiber and vitamins A, C, K, and folate. The minerals in parsley include calcium, iron, magnesium, potassium, copper and manganese. Parsley salad is not recommended for those taking Coumadin due to its particularly high vitamin K content.
Via: Ellen Troyer with Kathryn Eastburn and the Biosyntrx staff via (after Melissa Clark’s New York Times recipe, Radish and Herb Salad with Meyer Lemon Dressing)