LibreRecipes

Parsley, Red Onion, and Pomegranate Salad

Rating

Yes, you can treat parsley as a salad green, as long as your bunch isn't woody. Sweet molasses and tart sumac make it vibrant.

1 large red onion, thinly sliced

1 1/2 teaspoons sugar

1 teaspoon ground sumac

Kosher salt

3 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon pomegranate molasses or 1/2 teaspoon honey

4 cups (lightly packed) fresh flat-leaf parsley leaves with tender stems

1/4 cup pomegranate seeds

Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes.
Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.
Just before serving, toss in parsley and pomegranate seeds; season with salt.