Parsley Salad
Quick Recipes Appetizers Simple Recipes Salads
Exceptionally delicious! It's important to take a little bit of everything with each bite: some parsley, some onion, pieces of prosciutto and parmesan. That's when you'll taste how beautifully the flavors blend together.
I use either flat-leaf parsley or curly parsley for this salad because they have a milder, more delicate parsley flavor. Classic parsley seems a bit too strong for this combination.
Ingredients
1 bunch of flat-leaf parsley (or curly parsley)
1 small red onion
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
6 slices prosciutto crudo
parmesan
Servings: 2
How to prepare parsley salad
- Slice the onion into thin rounds. Sprinkle with a little salt and drizzle with lemon juice. Let it marinate for 10 minutes.
- Meanwhile, fry the prosciutto strips in a pan without adding any fat until they become crispy. When they cool down a bit, tear them into strips.
- Cut the parsley leaves over a bowl using scissors. Sprinkle with a little black pepper.
- Pour the oil over the onion and mix well. Pour the marinated onion over the parsley and gently toss with your fingers so you don't crush the parsley leaves.
- Place a small mound of parsley in the center of two flat plates.
- Arrange the prosciutto strips around the parsley. Use a vegetable peeler to shave (lots of!) parmesan strips over the parsley mounds.
- Serve immediately with toasted bread.
Chopped flat-leaf parsley leaves
Marinated onion
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