Parsley & caper salad in a salad bowl

Parsley & caper salad

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(1 ratings)

Prep: 10 mins No cook

Easy

Serves 8 as a side

Serve this easy salad as a side dish to summer barbecues. Parsley, shallot and capers make it more than an average salad and it pairs well with cooked meats

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan

Nutrition: Per serving

  • kcal99
  • fat9g
  • saturates1g
  • carbs3g
  • sugars2g
  • fibre2g
  • protein2g
  • salt0.3g
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Ingredients

  • small bunch flat-leaf parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp capers, drained and finely chopped
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • ½ shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g cherry tomatoes, halved
  • 4 Little Gem lettuces, leaves separated

Method

  1. Finely chop the parsley stalks and roughly chop the leaves. Put the stalks into a large bowl and stir in the lemon juice, chopped capers and shallot. Whisk in the olive oil, season, then toss through the tomatoes along with the chopped parsley leaves and lettuce. Serve immediately.

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Comments, questions and tips

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catherinedowney
23rd Jul, 2019
5.05
This is a quick, easy and very tasty salad. The combination of the capers and parsley is great. I have made it 3 times in one week. Left overs keep well in the fridge for the next day.
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