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Categories:
flat leaf parsley salt freshly ground black pepper lemon juice extra-virgin olive oil red onion tomato
Viewed: 34 - Published at: 3 years agoIngredients
- 4 bunches flat-leaf parsley, leaves only
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 13 cup extra-virgin olive oil
- 1 red onion, cut in wafer-thin slices
- 1 tomato, diced
Method
- Rinse, spin-dry and refrigerate the parsley.
- Place the salt and pepper in a salad bowl.
- Add the lemon juice.
- Slowly whisk in the olive oil.
- When the vinaigrette is thick and stable, add the onion and the tomato and toss.
- Add the parsley, toss gently and serve.
- To be eaten alone, or on top of breaded and pan-fried veal, chicken or oily fish like tuna.
