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.
Search All of Sunset's Recipes
The Latest
Two Comets Are on Their Way to Our Skies in October—Here’s How to See Them
