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Parsley and Arugula Salad with Lemon and Sesame

Parsley and Arugula Salad with Lemon and Sesame

By Julia RackowOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    10 minutes
  • Rating

Parsley is the primary leafy green in this salad; a handful of baby arugula adds a pepperiness that rounds out the herbal, grassy notes, while scallions offer pungency. Serve the salad right away, as the acidity of the lemon juice will quickly wilt the leaves. It's perfect tucked into a sandwich wrap, as an accompaniment to fish or as a flourish for hearty stews and braises.

Tip

Don't use curly parsley; the flat-leaf variety has more flavor and is more pleasant to eat. And don't pick off every individual leaf of parsley. It's fine to use the tender stems, so simply pluck off the small sprigs attached to the thick main stems. Small sprigs give the salad volume as well as visual appeal.

Ingredients
  • 1½

    teaspoons grated lemon zest

  • 3

    tablespoons lemon juice

  • 2

    tablespoons extra-virgin olive oil

  • Kosher salt

  • Leaves and tender stems from 1 bunch flat-leaf parsley (about 3 cups lightly packed)

  • 2

    cups lightly packed baby arugula

  • 4

    scallions, thinly sliced

  • 1

    tablespoon sesame seeds, toasted

In a large bowl, whisk together the lemon zest and juice, the oil and ¼ teaspoon salt. Add the parsley, arugula and scallions, then toss. Sprinkle on the sesame seeds and toss again. Taste and season with salt.

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