Spring Detox Parsley Salad
We’re just on the cusp of spring! You can feel the lightness in the breeze, ready to renew and refresh our home and spirits. These lighter and brighter days make me yearn for something fresh and cleansing, which is nothing new come spring, of course, but I made a simple salad this weekend with the ever-humble herb parsley, and it was just what I needed. Most people think of flat and curly parsley as a finishing garnish or the last flourish to add a bit of green to a dish. Yet it’s not often used as the main star, even though it’s one of the most nutritious greens in nature, containing rich antioxidants and even potent anticancer compounds! It packs a punch in both vitamins and in its sharp, distinct flavor.
The beauty of a hearty salad is that it’s so forgiving, and you can add as much of any particular ingredient as you like. Lately, I’ve been trying to switch up my trusty go-to salads by adding handfuls of fresh herbs as well, such as basil, dill, and chives, and this time parsley got tossed in by the handful. Adding some herb goat cheese mellowed out its sharp flavor. With the farmer’s markets bursting with the first spring herbs and greens, this is a perfect salad to honor the season. It certainly has a bite! Add one handful to start and mix up the remaining greens; give it a taste with the lemon and olive oil. You can always add more of any of the ingredients to balance it out to your preference. I think it has a nice kick that says, “oh, hello, it’s Spring!”
Spring Detox Parsley Salad
Serves 2
1 bunch flat-leaf parsley, stalks removed and chopped well
1 handful spring snap peas, ends trimmed and cut on the diagonal into 1/4” pieces
3-4 heaping tablespoon garlic chives or regular chives, minced (if you can find whole chive blossoms to toss in, even better!)
1 small fennel bulb (reserve fronds), thinly sliced
1/4 cup fennel fronds, finely minced
3-4 heaping tablespoons dill, finely minced
3 handfuls baby arugula
4-5 radishes, thinly sliced
1/2 cup Vermont Creamery Herb Goat Cheese, crumbled (or plain goat cheese crumbles)
2 large lemons
extra-virgin olive oil
salt
cracked black pepper
Toss all the greens together into a large bowl and squeeze the lemons with a good drizzle of extra virgin olive oil, just enough to dress the greens. Toss with your hands and season with black pepper to taste. Give it a taste and adjust it accordingly to your flavor preference. If you’d like something a little milder, add a bit more arugula (you can substitute that with curly kale if you really want it to tone it down!)
Sprinkle the goat cheese on top with additional radish slices to garnish.
