I love green easy to assemble salads that I can make for a weekend meal… This Parsley salad is one of my favorites. It is fragrant, with a crisp note of lemon. It is a great alternative to traditional “green sides” and goes very well with grilled meats and BBQ.
Sumac is a spice that romans used to replace lemon or vinegar. It has a subtle aroma with very distinct tart acidulous notes.
You can find Sumac in middle eastern shops.
Parsley and Olive Salad
Credits: Rafaella Sargi
1 big bunch of fresh Italian Parsley (flat leaf)
15 Kalamata Olives, cut in half
1 ½ Tablespoon fresh Chives, finely chopped
2 Tablespoon Lemon Juice
2 Tablespoon Olive Oil
½ teaspoon Salt
1 teaspoon ground Sumac
¼ teaspoon ground Allspice
You will need a small bowl to mix the sauce and a salad plate for serving.
Wash the parsley very well and let it dry. With scissors, cut the parsley leaves directly on the serving dish. Discard the stems.
Cut the olives in half, lengthwise. Sprinkle the olives and chives on the parsley.
In a small bowl, mix well the lemon juice and olive oil, salt, ground sumac and allspice. Drizzle the dressing on top of the salad.