Parsley is not just a garnish to food.  It has been consumed both medicinally and used in cuisine around the world.

Parsley is very nutritious and has many health benefits. Parsley is an excellent source of vitamin K and Vitamin C as well as a good source of vitamin A, folate and iron.

Parsley’s volatile oil components include myristicin, limonene, eugenol and alpha-thujene. Its flavonoids include apiin, apigenin, crisoeriol and luteolin.

You can read about the health benefits and to also be made aware of  the contraindications of eating large amounts of parsley (for pregnant women and those taking Warfarin) at this link .

Spring is upon us and the garden is full of parsley, that useful herb that we use in a multitude of dishes. Given the bountiful crop I thought it would be nice to make a parsley salad using vegetables that were available in the fridge and cellar.

This is a parsley salad, not tabbouleh as I am unable to source burghul at this time. I have substituted finely diced boiled potatoes and have used tomato, small diced cucumber, shallots, red onion to the finely chopped parsley, combining them to make a delicious and satisfying salad. It is a great accompaniment to any dish.

I recommend  Colavita White Italian Condiment from Modena, Italy to dress the salad along with Extra Virgin Olive oil. It has a delicate, fresh, light, slightly sweet flavour that allows the flavours of the salad ingredients to shine through.

Parsley Salad:

Ingredients:

• 1 bunch of parsley, washed and dried, stems removed and chopped
• 2 medium red potatoes, peeled, boiled and then cooled, chopped into 1cm cubes
• 5-6 large cherry tomatoes or 1 ripe medium tomato
• 1 piece of cucumber about 4-5cm
• 1 red onion, finely chopped
• 2  green onions (shallots) chopped into 1cm pieces
• Salt and freshly ground black pepper
• Extra virgin Olive oil
• White Italian Condiment or your favourite white vinegar
• 1/2 Lemon

Method:

1. Peel and boil the potatoes and then allow to become cold and set aside
2. When the potatoes have cooled completely,  wash, dry and remove the stems from the parsley. Then chop it roughly and place in a large bowl.
3. Add finely chopped red onion and the green onion(shallots in Aust)
4. Slice the piece of cucumber lengthwise into long slices then chop them into 1cm pieces and add to the bowl
5. Cut cherry tomatoes into eighths and add to bowl
6. Add the tomatoes to the bowl
7. Cut cold boiled potatoes into slices lengthwise then into 1 cm cubes and add to salad
8. Gently combine all the ingredients and season with salt and pepper.
9. Then dress with Extra Virgin Olive Oil and White ItalianCondiment (or your favourite white vinegar) to taste.
10. Finish off with a squeeze of lemon and combine everything gently to keep the potatoes intact
11. 
12. Serve as an accompaniment to any dish.  Here it is an accompaniment to a cheese and onion frittata
13. Here it is served with makerel and other salads