Parsley Salad with Pine Nuts and Lemon-Tahini Dressing

By DreiFromBK

Ingredients

• 1/4 cup pine nuts
• 1/4 cup tahini paste, at room temperature
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 small garlic clove, very finely chopped
• 2 tablespoons water
• Salt and freshly ground pepper
• 4 cups flat-leaf parsley leaves (3/4 pound)
• 4 scallions, thinly sliced crosswise

Details

Servings 4
Cooking time 20mins
Adapted from foodandwine.com

Preparation

Step 1

In a small skillet, toast the pine nuts over moderate heat, shaking the skillet occasionally, until the pine nuts are golden brown, about 4 minutes. Transfer them to a plate and let cool.

In a small bowl, blend the tahini with the lemon juice and finely chopped garlic. Stir in the water and season the tahini dressing with salt and pepper.

In a medium bowl, toss the parsley with the scallions and pine nuts. Add the tahini dressing and toss well. Transfer the salad to a serving bowl or plates and serve.