Parsley Salad With Capers & Red Onions

By ltrodrigu

Ingredients

• For the vinaigrette:
• 1 clove garlic, minced
• 4 tablespoons red wine vinegar
• Juice of one lemon
• Salt
• Freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• For the salad:
• 3 large bunches flat-leaf parsley, very roughly chopped (small stems included)
• 3 tablespoons capers, rinsed, drained and dried
• 2 teaspoons lemon zest
• 1 small red onion, thinly sliced
• Salt
• Freshly ground black pepper

Details

Adapted from online.wsj.com

Preparation

Step 1

Make Vinaigrette:
In a small jar, combine garlic, vinegar, lemon juice and salt and pepper to taste. Shake and let sit 15 minutes to allow salt to dissolve. Add oil, shake again and, if possible, let sit 1 hour. Adjust seasoning if needed. (Vinaigrette can be stored in refrigerator up to 2 weeks.)

Make Salad:
In a large bowl, toss all salad ingredients with enough vinaigrette to moisten and flavor. Season with salt and pepper to taste.