Together with the changing back of the clocks on the weekend, there has been a noticeable shift in the weather here in Sydney as the arrival of Autumn is becoming more and more evident. We’re being greeted by cooler mornings and evenings however for the moment at least, the days still have a nice warmth to them.
While the warmer weather lingers, I thought I’d share this Parsley salad with you. I’ve been enjoying it quite a lot over the past summer, mostly as a side to some steamed fish, but it also works with chicken, steak, lamb or halloumi.
I love the simplicity of this salad, and find the zestiness of the lemon and saltiness of the capers add some unexpected flavours to the mix while keeping it light and fresh.
The recipe for this Parsley salad comes from an old, 2005 edition of a Marie Claire branded cookbook by Michelle Cranston called ‘Luscious’. While the cookbook is now out of print, I was pleased to discover that the recipe has not been lost forever. It, together with a selection of recipes from the book, can now be found in Michelle Cranston’s latest cookbook Marie Claire Summer.
Whether you’re kissing goodbye to the warmer weather for another year, or welcoming the arrival of Spring, this is one salad you should definitely try. Enjoy x
- small bunch of flat leaf parsley, roughly chopped
- 250g cherry or grape tomatoes, halved
- 20g chives, cut into 3 cm pieces
- 1/2 red onion, finely sliced
- 2 tbsp salted capers, rinsed
- zest of 1 lemon
- juice of 1/2 lemon
- 1-2 tbsp extra virgin olive oil
- salt and pepper to taste
- Mix the parsley, tomatoes, chives, onion, capers and lemon zest in a salad bowl.
- For the dressing, put all the ingredients into a clean jar, secure the lid and shake well to combine. Adjust the seasoning for the dressing if required, then drizzle enough of the dressing over the salad to lightly coat the ingredients and toss well.
- Serve immediately.