Parsley and orange salad
1 bunch of flat parsley
3-4 tablespoons of young sprouts (rye sprouts for me)
For the flavored oil:
100 ml walnut oil
1 bay leaf
2-3 stems of dried thyme
2 cloves garlic
About 10 peppercorns (red, black, white, green)
2 dried tomatoes
1 small red hot pepper (or 1 pinch of Espelette pepper)
Prepare the flavored oil a little ahead of time, as it needs to infuse. Store in a cool, dark corner for several hours or overnight. The quantity allows to use it for other seasonings. Do not keep for more than a month.
Rinse and chop the parsley into small flakes. Transfer to a salad bowl. Mix with the young sprouts. Peel an orange and a half and cut into pieces. Remove the inner skin, if it is thick, otherwise leave it. Dip in the bowl.
Squeeze the juice from the other half of the orange and pour over the salad. Season with flavored oil. Depending on your taste, you can add a touch of vinegar and salt. For us, the salad was perfect like that.
Serve immediately, decorated with 2 stems of chives.