Parsley Salad Ala Nigella Lawson
- 1 bunch flat-leaf Italian parsley
- 1/2 lemon, juice of, fresh
- 1 -2 tablespoon capers, packed in briny liquid, drained
- 1/2 small red onion, halved, thinly sliced (or other sweet onion)
- extra virgin olive oil, to taste (high quality)
- black pepper, freshly ground, to taste
- Place drained capers in a small bowl of cold water and let soak about 10 minutes.
- Meanwhile, wash, stem, and drain parsley well.
- Set parsley on a large plate or small platter in a big mound.
- Slice as many red onion slivers as you like and sprinkle over the parsley.
- Drain capers again and sprinkle over the salad.
- Squeeze the juice of 1/2 a fresh lemon over the salad.
- Drizzle with a spalsh of good quality extra virgin olive oil and a few grinds of black pepper.
- No need to add any salt- the capers are salty enough.
- Do not toss.
- Wait 5 minutes, then serve.
flatleaf italian parsley, lemon, capers, red onion, extra virgin olive oil, black pepper
Taken from www.food.com/recipe/parsley-salad-ala-nigella-lawson-22070 (may not work)