Parsley and Arugula Salad with Lemon and Sesame
- Makes4 servings
- Cook Time10 minutes
- 2
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.
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.
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