Parsley Salad With Toasted Walnuts
Ready In: 15 mins
Serves: 6
Ingredients
Salad
- 2 -3 bunches fresh curly-leaf parsley (NOT Italian flat leaf parsley)
- 1⁄3 cup parmesan cheese, freshly grated
- 1⁄2 cup walnuts, toasted and coarsely chopped
Dressing
- 2 garlic cloves, minced
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
Directions
- In a clean, dry cast iron skillet toast the walnuts until light golden brown and fragrant. Set aside to cool then chop coarsely.
- Salad Dressing: In a small non-reactive bowl combine all the ingredients and using a hand held immersion blender blend until smooth. Best prepared 1 hour in advance.
- Salad: Rinse the fresh parsley well under cold running water and shake vigorously or use a salad spinner to remove the excess water.
- Place the rinsed parsley in a salad bowl, pour the dressing over it. Sprinkle on the grated Parmesan cheese and walnuts.
- Using salad tongs, mix the ingredients well so that the dressing and Parmesan cheese coat the parsley thoroughly.
- Serve small portions, approximately ½ cup per person.
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