I (Heart) Alton Brown and his Parsley Salad

I must have a secret "thing" for Georgia because out of all the Food Network stars my very two favorites are Paula Deen and Alton Brown. Sure, I get lots of tips and information and know-how from Emeril, Bobby, Giada, and Michael, but in my heart I know I could be friends with Paula and Alton.   I love Paula for her down-home style, you know, that quality that makes you feel like you're in the kitchen with your favorite Auntie Miranda and I love Alton just because he's Alton.  He's smart, sexy, funny, and so very talented. His show was one of the first ones I got hooked on when our cable company added on The Food Network. Every time I watch I am educated about food preparation and history, while being entertained. It's like he brings out the ADD child in your soul for a food party in the kitchen.

Using parsley as the green base for a salad was a new idea to me, but one that worked out delightfully in both taste and for the vitamin punch.  In the celery family, the word "parsley" in Greek means "rock celery".   Parsley is high in vitamins K, C, and A, and is a good source of iron, folate, and calcium.  It is also a gentle diuretic and natural breath freshener.

Parsley is one of the world's most commonly used herbs and is my choice this  week for Weekend Herb Blogging, created and hosted by Kalyn of Kalyn's Kitchen.  Run by Kalyn's blog after tomorrow night for a round up of all the herbs in use this week.

Auntie Miranda dropped off another bag of produce goodies (thank you, Auntie!) the other day and this time when I peeped into the bag I found a huge bunch of Italian flat-leafed parsley, several heads of bok choy, and chives. Real chives, not spring onions.

Hmmm...what to make...what to make...the three of us had lunch at my house yesterday before going to see Evan Almighty which is a really fun, feel-good, take-the-whole-family movie, by the way.  When deciding the menu, Alton came through for me with a simple parsley salad dressed with a sesame oil vinaigrette that perfectly complimented the Sweet & Sour Meatballs over Fried Rice I'd already chosen to serve. (More recipes this coming week.)

The salad was wonderful! The dressing a perfect enhancement of the bite of the parsley that made it seem like tougher stuff than just a silly old herb we use all the time and toss aside on our plates in restaurants.  The walnut oil gave it heft.  The tomatoes that I added to Alton's salad gave it color and juiciness.

Alton Brown's Parsley Salad

from The Food Network web site

2 quarts Italian flat-leaf parsley

2 Tbsp Fresh lemon juice

2 Tbsp lemon zest

6 Tbsp walnut oil

2 tsp sesame oil

1 tsp honey

salt and pepper to taste

3 Tbsp toasted sesame seeds

Wash and dry parsley. Snip of leaves only. Discard stems.

Whisk together rest of ingredients and toss with parsley about 30 minutes before you serve so the flavors will meld well.

I added a half carton of cherry tomatoes, cut in half.  Also, I cut the recipe in half.  A quart(ish) of the parsley was plenty for the three of us and Gene as a side salad.

And this is Aunti Miranda, Ann, and I sitting down to lunch...

Comments

[Kalyn]

Very interesting recipe. I realized I've never cooked any recipe from Alton Brown, although I like his show. I'm intrigued by the idea of using parsley as a salad green, also by how he is measuring it by the quart. I love parsley, and everything else in this salad.

[trupti]

I adore Alton Brown the most on Food TV and his recipes have always been a hit, have you tried his Spinach-Artichoke dip?? W.O.W.

[sher]

I also love Alton. That photo is gorgeous--so vivid. That new camera (and tripod) is getting great shots.

[Mehgan]

Alton Brown is so entertaining, I love him! I especially loved the episode on pretzels, it made me want some right-now! I love how he breaks things down biologically. Paula has got to be my favorite though. The way she says "tur-duck-en" is just classic. Her Thanksgiving episode is one of my favorites, and her new kitchen is gorgeous. I'll definitely have to try Alton's salad, I love parsley, so that'll be fun to try.

[Katie]

Alton Brown's is the only show on the Food Network that I really try to watch when I'm in the U.S. I love the way he explains stuff.

Great parsley salad! So pretty!

[Glenna]

Kalyn--I really liked it too and it threw me for a loop. I'd never thought about it. I get really locked into the same old same old salads but this one was fun just because it was different.

Trupti--I haven't. I'll have to look that up. I agree. I adore his show and all of his recipes I've tried have been incredible. I'm pretty sure my Indian Rice Pudding that everyone went nuts over at work was an Alton Brown recipe.

Sher--Thank you so much! I'm having a whole bunch of fun with it!

Mehgan--Totally agree. Love Paula and I love everything Alton teaches us. I like that he goes back to the beginning on food. It makes techniques and recipes make more sense to me.

Katie--Agree! If there were only one I could watch it would be his.

[MyKitchenInHalfCups]

AB is just incredible the way he wraps education around food and comes away with, oh dear I'm going to say it, Good Eats. How funny;)) I am always using him as a reference point.
Love the salad, looks beautiful!

[candy]

i am SO with you about paula deen & alton brown! i especially love the little science lessons that come along with good eats.

[Glenna]

Tanna--Totally agree! I learn so much with every episode. Good pun. Hee.

Candy--I think he really pulled something unique that people respond to with his set up. Now others immitate him in a small way. Thanks for commenting!

[Discount Pampered Chef Items]

I've never heard of using parsley as your greens in a salad, but I'm definitely open to it. I'm going to try this. I'm collecting healthier recipes that I want to start making, and this one fits right in. Thank you for sharing it!

Alicia Smith