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Parsley, Red Onion, and Pomegranate Salad

By Yotam Ottolenghi

4.4

(2)

Image may contain Plant Food Seasoning Produce and Vegetable
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

  1. 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.

TagsSaladParsleyHerbs & SpicesRed OnionOnionRoot VegetableVegetablePomegranateFruitSideStarterLunchDinnerDairy FreeGluten FreeNut FreeRawVeganVegetarianEasyNo-CookBon Appétit

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