List of 87 recipes using Parsley (lactose free)

Alsatian-style salad

This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.

Avocado and celery remoulade

Avocado, grated celery and remoulade sauce are combined in this delicious winter salad.

Avocado with Sautéed Prawns

Just a classic prawn cocktail with avocado? Oh, no! The prawns in this recipe are sautéed briefly to enhance the flavour, then mixed with a curry mayonnaise.

Baby spinach salad

It might not be obvious, but spinach can be eaten raw, as in this salad, where the leaves are shredded and mixed with croutons, lardons (bacon bits) and hard-boiled eggs.

Beetroot and black radish salad

The slight bitterness of black radish goes well with the sweetness of beetroot in this very simple salad recipe.

Bistro-style red endive salad

Have you tried red Belgian endives? They are similar in size to the more common white sort, just as crunchy, but slightly less bitter. They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing.

Breton coleslaw

Coleslaw with a French twist from Brittany, using finely sliced raw cauliflower instead of cabbage.

Brussels sprout salad

It might seem unlikely, but Brussels sprouts are very good raw, like in this salad, pepped up with lemon and Parmesan.

Cauliflower and egg salad

This very simple recipe combines crunchy raw cauliflower with hard-boiled eggs and herbs in a rémoulade dressing.

Cauliflower tabbouleh

In this tabbouleh recipe, the semolina is replaced by grated cauliflower heads, which is very fresh and surprisingly tasty.

Celeriac Rémoulade

A classic recipe of traditional French bistro cooking (winter salad).

Cervelas salad

This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.

Cherry tomato and green bean salad

Here is a quick recipe for a very simple but delicious summer or late summer salad.

Cherry tomato salad, mixed greens, and Parmesan shavings

For this quick and delicious summer salad, use cherry tomatoes, green salad greens, and Parmesan shavings, all tossed together with a tasty vinaigrette.

Country vegetable soup

In this "country" (paysanne) style soup, the vegetables are left in small pieces, rather than blended.

Crunchy Cauliflower Salad with Lemon

Crunchy slices of cauliflower and radish in a delicately flavoured lemon mayonnaise.

Crunchy spring salad

Fresh and crunchy, this colourful spring salad combines baby courgettes, radishes, cauliflower, beetroot and spring onions with chopped herbs in a good vinaigrette.

Cucumber, avocado and mussel salad

A bold salad idea that brings together 3 ingredients which rarely end up on the same plate: cucumber, avocado and mussels, in a rémoulade dressing.

Eggs with mayonnaise

Simply known as "œufs-mayo" in French bistros, these hard-boiled eggs are garnished with mayonnaise and are best served with sharply flavoured crudités to balance their creaminess. For this recipe, I have chosen a salad of grated carrot with shallot.

Green avocado salad

This salad is all green and fresh, with diced avocado, lettuce, spring onion and the softness of pieces of hard-boiled egg. The flavour is brought out further with a lime and olive-oil dressing, pepped up with a touch of Tabasco.

Green hummus

You are probably already familiar with classic hummus. Here's a "green" version, still mainly chickpeas, but with added herbs and vegetables.

Green Piedmont Salad

In this version of Piedmont salad, the usual tomato has been replaced by raw courgette.

Jerusalem artichoke salad

This very simple salad combines thick slices of tender Jerusalem artichokes with chopped hard-boiled eggs. The salad can be served warm, with the artichokes freshly cooked, or cold later.

Lebanese Tabbouleh

Lebanese tabbouleh is different from the classic version. It is made from bulgur wheat (burghul), rather than semolina and, most characteristically, includes a lot of parsley.

Leeks in vinaigrette

A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.

Lemony cabbage and potato salad

This salad combines, on the one hand, finely shredded cabbage with herbs and, on the other, diced potatoes. The fresh, summery dressing is made with olive oil and lemon.

Lentil and cold-meat salad

This salad combines lentils, chunks of cooked meat, sliced hard-boiled eggs, shallot and herbs, with a good vinaigrette dressing.

Mexican salad

This Mexican-inspired salad combines red kidney beans with avocado, chopped onions and tomatoes. It is dressed with olive oil, lime and a touch of Tabasco heat.

Mimosa eggs

Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.

Mixed salad with curry mayo

A mixed salad (avocado, artichokes, mushrooms and tuna) in a classic mayonnaise, but pepped up with a good dose of curry.

Panzanella

Panzanella is a recipe from the Tuscany region of Italy, originally a tomato and stale bread salad, but here's a fancier version.

Piedmont salad

Piedmont salad is a mix of potaotes, tomatoes, hard-boiled eggs, gherkins and cervelas sausage dressed with mayonnaise.

Poivrade artichoke Salad

"Poivrade" artichokes are the small purple ones, often eaten raw in salads. Choose the smallest ones, as they are the tenderest and have practically no fibrous "choke". For this recipe, they are combined as a salad with herbs, spring onion and Parmesan shavings in an olive oil and lemon dressing.

Polish-style beetroot salad

This salad combines raw beetroot with fried potato slices and morsels of smoked sausage.

Prawn salad with a crunch

This salad combines contrasting crunchy ingredients (radish, cucumber, gherkins, onions) with the softer textures of cold rice and tomatoes. The oven-roasted prawns are addded hot. The salad is brought together with herbs and a vinaigrette dressing.

Raw beetroot salad

This is a very simple salad. It contains raw beetroot (of course), but also walnuts, parmesan shavings and a vinaigrette made with balsamic vinegar.

Red cabage salad with toasted almonds

This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.

Remoulade celery with tarragon and mimosa eggs

An even more bistro-style variation on celery remoulade for this recipe, with tarragon remoulade and mimosa eggs.

Rémoulette of celeriac

This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing.

Salad lyonnaise

Salad lyonnaise conjures up the cuisine of the French city of Lyon and the region around: traditionally a salad of dandelion leaves with croutons, lardons and poached eggs. Here is a slightly simpler version with shredded lettuce instead of dandelions.

Salad paysanne

This rustic traditional dish (literally "peasant salad") combines cold sliced potatoes and green beans (cooked separately) with chopped red onion and fried lardons. The salad is finished with a vinaigrette dressing and parsley, or your choice of herbs.

Simple mushroom salad with thyme and lemon, 3 ways

This aptly named salad is a breeze because you can enjoy it three different ways: raw, marinated or cooked, all prepared exactly the same way.

Springtime mixed salad

This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.

Tahitian salad

This Tahitian-inspired salad combines fish cured in lemon juice with lettuce, tomatoes and raw mushrooms.

Tomato tart

This tart is very easy and quick to prepare.

Valay salad

This salad combines ratte potatoes, lettuce, radishes and chicken with a herb dressing.

Warm cauliflower salad with two cheeses

For this recipe, the cauliflower is steamed until just tender, then mixed while still warm with diced Mimolette and Cantal cheeses and a good vinaigrette.

Warm chicken salad

This salad is a mixture of fresh, crunchy ingredients (spring onions, radishes and lettuce) with ribbons of pan-fried chicken, added while still warm.

Winter cauliflower tabbouleh

Here's a recipe for tabbouleh made with cauliflower, best served in winter, when it's in full season.

Zucchini and tomato remoulade

A quick summer salad with Provencal flavors: zucchini, tomatoes and shallots, bound with a remoulade and basil sauce.

Crab Cakes

These crab cakes are a mixture of crab meat - of course - with onion, parsley, breadcrumbs, egg and mayonnaise. The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.

Fish terrine with spinach and tomatoes

This terrine is made up of alternating layers of fish fillets with spinach and preserved tomatoes. It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example.

Red mullet fillets in a quick marinade

For this recipe, the marinade is made in a jiffy: oil, lemon, parsley, salt and pepper. The red mullet fillets are marinaded for an hour, then pan-fried quickly. They are served with plain white rice.

Red mullet fillets with a reduced white-wine sauce

For this recipe, the red mullet fillets are fried in a large saucepan, then removed and kept hot. The "jus court" sauce is made by reducing dry white wine with spring onions in the pan used to cook the fish. The small quantity of sauce left (its French name literally means "short juice") is very concentrated and flavoursome, so you only need serve a tablespoonful to each guest.

Cajun pork with rice.

In Cajun cooking, rice dishes with meat, like the famous jambalaya, take pride of place. Here is a simplified version using marinated pork.

Involtini-Style Filet Mignon

This filet mignon of pork is split, rather like an involtini, and stuffed with grilled bacon, parsley and cheese.

Larded pork tenderloin

Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.

Tomato meat balls

Meat balls in a tasty tomato sauce with herbs and white wine.

Veal Marengo

Marengo made with chunks of veal, simmered long and slow in a tomato sauce with mushrooms and onions. This is a recipe with historical roots, named after one of Napoleon's battles, near Marengo in Italy in June 1800.

Artichokes with beef

This dish combines artichokes, sautéed with shallot in olive oil, with cooked beef and potatoes (simply heated through).

Baby broad beans and peas with rice and mascarpone

Fresh spring vegetables (peas and young broad beans here) with white rice, made creamy at the last minute with a little mascarpone.

Baked potatoes with poached egg and tuna sauce

You will no doubt have baked potatoes the classic way, but here's a version inspired by Yotam Ottolenghi, served with a delicious tuna and caper sauce, and a poached egg.

Beans with tomatoes

Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.

Bistro sandwich

The filling for this indulgent baguette sandwich is made with hard-boiled eggs and cold meat in a rémoulade dressing.

Butterfly pasta with smoked trout

Butterfly pasta, diced smoked trout with cheese, and a touch of green with parsley.

Cauliflower and purple eggplant with Greek pesto

Mediterranean flavors for this recipe where cauliflower and purple eggplant are bound together with a Greek-style "pesto".

Chicken and mushroom brik rolls

Roll of brik (or filo) pastry filled with chopped mushrooms, diced chicken and sautéd onions.

Gisèle's Pasties

These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg.

Glazed mushrooms with plain rice

In this very simple recipe, the mushrooms are lightly sautéed, then glazed with soy sauce and lemon juice, and served on a bed of plain white rice.

Kérinou slices

These toasted slices are topped with sautéed vegetables (courgette and mushrooms), covered with a slice of smoked ham and then slivers of cheese. Once the cheese is melted and browned in the oven, the slices should be served piping hot.

Mushrooms à la grecque

Mushrooms "à la grecque" (Greek-style) is a simple way to enhance sautéed mushrooms with the flavours of olive oil, herbs and lemon. A common variation is to add tomatoes – just one of many possibilities.

Pissaladière with puff pastry

This savoury tart is a traditional speciality around Nice, on France's Cote d'Azur. Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes. This is a slightly different version, more friable (with a puff-pastry base) and using tomatoes.

Purple artichokes à la romaine

Artichokes à la romaine, or carciofi alla romana, are a typical Roman specialty: whole artichokes, trimmed and gently cooked with garlic, parsley, mint and olive oil, until melting and fragrant.

Ratatouille confite

In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.

Salt cod brandade

"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.

Sarladaise potatoes

Potatoes fried in a little goose fat, with a mixture of chopped parsley, garlic and shallot added just before serving. Greedy folks (like me) melt a few thin slices of foie gras over the top.

Spaghetti with mushrooms

In this recipe, the mushrooms are cooked in the oven first and are then combined with the cooked spaghetti, shallots and dressed with white wine and soy sauce.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

Green parsley sauce

This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.

Green parsley tahini sauce

This greeen sauce with tahini and parsley is an excellent accompaniment for lots of vegetables (raw or cooked) and also goes well with poultry.

Gribiche Sauce

Gribiche sauce is similar to mayonnaise, but is made with hard-boiled eggs, capers, gherkins, and herbs. It pairs very well with cold meats and fish, as well as certain vegetables. Here is a simplified version, made with mayonnaise.

Gribouille dressing

Gribouille dressing is based on a rémoulade dressing, with shallot, herbs, hard-boiled egg and tuna added. It goes well with fish and vegetables of all kinds and makes a great sandwich filling.

Herb salad

Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.

Meatballs

Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.

Tartar sauce

Tartar sauce is a mayonnaise to which vinegar, chopped gherkins and capers, and herbs are added. It's an ideal accompaniment to cold dishes, such as cold meats, or hot dishes, such as French fries or cooked vegetables.

Sautéed Pork with Peanuts

This sautéed pork has a hint of Thai style, with its accompaniment of chopped vegetables, dry-roasted peanuts and soy sauce.