Author Notes
Inspired by a recipe in Saveur magazine, I changed it up a bit and love this creamy salad with a nice crunch of parsley roots. They taste like a cross between celery and a radish. Divine! —Kingfishercooks
Ingredients
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2
Fresh parsley roots, peeled and cut into matchsticks
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1
Rotisserie chicken
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1/4 cup
Mayo
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1/4 cup
Chopped parsley
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1 cup
Baby arugula
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1/4 cup
Pomegranate seeds
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Salt and pepper
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3
Stalks celery chopped
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1
Small shallot peeled and minced
Directions
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Separate the parsley from the roots and clean well. Peel the parsley roots and make matchsticks.
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Remove the chicken from the small rotisserie chicken and shred.
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Add all of the other ingredients and taste, adjusting the salt and pepper and mayo as needed. I do not like it too mayonaisy and the size the chicken impacts the ratios. Use your judgment! The original recipe does not have pomegranate which I think adds color and a nice bite. The arugula lends a peppery touch that I adore. Two handfuls of the arugula works. The picture I display is made for two as I only had a half a chicken left.
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