Marcus 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. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”
Recipe information
Yield
6 Servings
Ingredients
1 large red onion, thinly sliced
1½ teaspoon sugar
1 teaspoon ground sumac
Kosher salt
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon pomegranate molasses or ½ tsp. honey
4 cups (lightly packed) fresh flat-leaf parsley leaves with tender stems
¼ cup pomegranate seeds
ingredient info
Sumac is available at specialty foods stores, and pomegranate molasses is available at some grocery stores. Both are available at Middle Eastern markets.
Preparation
Step 1
Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes. Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.
Step 2
Just before serving, toss in parsley and pomegranate seeds; season with salt.
Nutrition Per Serving
Calories (kcal) 100 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 8 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 2 Sodium (mg) 25
