Burhan’s Onion-Parsley Salad
Photo: Eric Wolfinger
This salad, adapted from one in Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life (Mortar and Pestle Press; $35), is a classic kebab accompaniment. Wolfert learned how to make it from a master of kebabs, Burhan Çagdas of Gaziantep, Turkey.
This recipe goes with: Pomegranate-Glazed Pork Skewers with Dill-Onion Marinade
How to Make It
Step 1
1
In a colander or sieve, toss onion slices with salt and let stand for 5 minutes to soften and reduce the harshness. Rinse and drain well.
Step 2
2
Transfer the onion to a bowl and toss with parsley and sumac. Serve within 30 minutes.
Ingredients
1 small red onion, very thinly sliced (about 1/2 cup/55g)
1/2 teaspoon flake sea salt
1/2 cup (20g) chopped fresh flat-leaf parsley
1 teaspoon ground sumac
Directions
Step 1
1
In a colander or sieve, toss onion slices with salt and let stand for 5 minutes to soften and reduce the harshness. Rinse and drain well.
Step 2
2
Transfer the onion to a bowl and toss with parsley and sumac. Serve within 30 minutes.
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