In addition to vitamins A, C, and K, parsley contains the phytochemical polyacetylene, which helps reduce cancer risk.

　　

Ingredients

serves 6

　　1 navel orange

　　1/2 teaspoon sherry vinegar or red-wine vinegar

　　1/4 red onion, halved and very thinly sliced

　　Coarse salt and freshly ground pepper

　　1 tablespoon capers, rinsed and drained

　　1/4 cup brine-cured black olives, such as Kalamata or Gaeta, pitted and halved

　　3 cups loosely packed fresh flat-leaf parsley leaves (from about 2 bunches)

　　1/4 cup pine nuts, toasted (page 53)

　　1 tablespoon extra-virgin olive oil

　　

Step 1

With a vegetable peeler, remove 8 long pieces of zest from orange (leave bitter white pith behind); cut lengthwise into very thin strips. Halve orange; squeeze 2 tablespoons juice into a bowl (reserve remaining portion for another use). Add vinegar, onion, and a pinch of salt; let soak 10 minutes (or up to 24 hours; the longer it soaks, the milder its flavor will become).

　　

Step 2

To orange juice mixture, add capers, olives, parsley, pine nuts, and zest. Season with pepper; toss thoroughly with oil. Divide among plates and serve immediately.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 109

　　

Step 5

Saturated Fat: .9g

　　

Step 6

Unsaturated Fat: 7.3g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrates: 6.8g

　　

Step 9

Protein: 2.1g

　　

Step 10

Sodium: 270mg

　　

Step 11

Fiber: 1.8g

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