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Onion Parsley Salad

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Christina Georgina


Wisconsin Wondercook




Wed Mar 22, 2006 4:37 pm

Onion Parsley Salad

by Christina Georgina » Wed Jan 10, 2007 2:06 pm

From Paula Wolfert's Cooking of the Eastern Mediterranean - a very refreshing condiment. I did serve this last night with grilled pomegranate molasses marinated lamb and pomegranate dipping sauce [ with our unseasonabley warm weather, still able to grill from the garage ]

2 medium white onions halved and thinly sliced, salted with 1 tsp Kosher salt. Toss and let sit 5-10 min to weep and soften. Rinse, shake out or spin in a salad spinner to dry up a bit. Season with 1 tsp ground sumac or more to taste, 1/2 cup minced parsley and freshly ground black pepper. Let sit to blend flavors at least 15 min.

Lamb and salad with a warmed flatbread-pita or naan .... very nice.
Mamma Mia !

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