Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Parsley is the primary leafy green in this salad; a handful of baby arugula adds a pepperiness that rounds out the herbal, grassy notes, while scallions offer pungency. Serve the salad right away, as the acidity of the lemon juice will quickly wilt the leaves. It's perfect tucked into a sandwich wrap, as an accompaniment to fish or as a flourish for hearty stews and braises.
Servings
Don't use curly parsley; the flat-leaf variety has more flavor and is more pleasant to eat. And don't pick off every individual leaf of parsley. It's fine to use the tender stems, so simply pluck off the small sprigs attached to the thick main stems. Small sprigs give the salad volume as well as visual appeal.
teaspoons grated lemon zest
tablespoons lemon juice
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT