Parsley, Red Onion, and Pomegranate SaladMarcus 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.
Recipe information
Yield
6 servings
Ingredients
1 large red onion, thinly sliced
1 1/2 teaspoons sugar
1 teaspoon ground sumac
Kosher salt
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon pomegranate molasses or 1/2 teaspoon honey
4 cups (lightly packed) fresh flat-leaf parsley leaves with tender stems
1/4 cup pomegranate seeds
Preparation
Step 1
Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes.
Step 2
Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.
Step 3
Just before serving, toss in parsley and pomegranate seeds; season with salt.
Recipe notes
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