In this series, we spotlight the boundless potential of a single ingredient.
Los Angeles and Paris-based food and drinks writer, food stylist, and author of À Table: Recipes for Cooking and Eating the French Way and Apéritif: Cocktail Hour the French Way, Rebekah Peppler has crafted a delicious parsley-infused persillade sauce. Parsley is packed with powerful antioxidants, keeping the heart and kidneys healthy, and its spectacularly rich in vitamins A, C, and K. This highly addictive persillade lasts a week in the fridge, and works on pretty much anything: vegetables, seafood, meat, potatoes; stirred into eggs or pasta or soup or ricotta or hummus; spread on toast; dolloped on rice, etc., etc., etc.
Chef: Rebekah Peppler
3 go-to ingredients that double as immunity: Citrus, ginger, turmeric.
Must-have ingredient that delivers an energy boost: Walnuts (in the shell with a beautiful nutcracker if I have my say).
Ultimate comfort food: Freshly cooked rice with flaky salt.
Favorite healing ingredient: Oats and olive oil.
Beauty mantra: Hydrate, moisturize, seek pleasure, take baths, sleep, keep your heart open.
Parsley is one of the core items you’ll always find in my kitchen, alongside lemons, tinned sardines, and sparkling wine. I like to let it shine as a main ingredient rather than simply serve as a garnish, so I often make a salad with parsley as the only green or with a mix of other greens—heavy on the parsley. I also steep it to make tea or finely chop it in a variation on persillade to keep in the fridge. In its simplest form, persillade is parsley (“persil” in French), plus garlic. This version was created at a rare moment when I was running low on parsley leaves and added in celery leaves to make up for it. It was so good, I now make it this way even when I’m flush in parsley. Preserved lemon adds umami-citrus pops of flavor, and as you’ll see, I prefer mine hyper-garlicky.
Makes ½ cup
½ c tightly packed fresh flat-leaf parsley, finely chopped
½ c tightly packed fresh celery leaves
2 tbsp preserved lemon peel, finely chopped
4 to 6 garlic cloves, finely chopped
½ c extra-virgin olive oil
fine sea salt
freshly ground black pepper
Combine, mix, season, serve on everything.