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Salad

Chopped Parsley

A preparation of finely chopped fresh parsley, blanched and drained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Chopped Parsley

Ingredients

Directions

Prepare the parsley

  1. Wash the parsley thoroughly in cold water.

  2. Trim off the large stems and place the parsley in a small wire basket or colander.

Blanch and chill

  1. Dip the parsley into a saucepan of boiling water with a pinch of baking soda.

  2. Immerse it in cold water, then drain and press dry.

Chop and serve

  1. Chop the parsley very fine.

  2. Squeeze it in a strong cloth, shake lightly, and place on a clean platter for use.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Fresh parsley
Forms the dish itself, supplying the herb's flavor and fine chopped texture.
Baking soda
Raises the cooking water's alkalinity, helping the parsley keep a bright green color.

The step that matters

Dipping in boiling water. A brief dip is enough. Longer boiling softens the leaves and dulls their color. Plunging into cold water stops the cooking, and pressing out the moisture keeps the chopped parsley from turning watery and limp.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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