I can’t believe I have not blogged this recipe yet. It’s kind of been our neighborhood’s signature salad for about 6 months, and everyone has noshed on it ravenously. I would like to name it the “Stony Lonesome” to namesake our neighborhood…or the “Detox and Reset.” But the first name doesn’t make sense to anyone else, and the other doesn’t sound appetizing, so I will keep it simple.
Fresh and crisp, it actually feels cleansing to eat! Don’t be afraid of the raw ingredients; give it a chance, you will be surprised!! I ate this salad or some version of it almost every lunch this summer and fall. It is remarkably tasty, in spite of its utter roughage.
The recipe was discovered by my sweet friend Amanda, and it came from here.
1 shallot, peeled and chopped
1 bunch curly parsley, stems removed
1/4 cup fresh lemon juice
1 tablespoon sea salt
1 3/4 cup olive oil
In bowl or food processor, combine shallot, parsley, lemon, juice and salt. With motor running, add olive oil slowly. Add pepper to taste.
photography by Wendy Gade