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.
Salad Dressing
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
pepper
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
I love the idea of calling this the “Stony Lonesome” because I know we’ll be eating it for years to come and it will remind me of this time in our lives. We actually had it last night for supper with a nice London Broil (another tip from you, Leigh!) and (as always) it all got rave reviews from my husband.
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Love it, Kristen!! We will call it the Stony Salad perhaps. I like how it reminds me that we all enjoyed the same salad, when we all were like-minded in trying to eat more veggies!!! Thanks for your friendship ❤
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I love this salad, Leigh! I added avocado the second time I made it and it was great. The dressing is a great match to the avocado. Thanks for sharing!
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We love it too–such a good idea to add avocado. I like it because it looks tastes like something I would want to buy in the Whole Foods deli section–thanks for the feedback!!
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