Parsley Walnut Salad

Parsley Walnut Salad
Parsley Walnut Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    bunches fresh parsley

  • 1

    cup pitted kalamata, Greek, or nicoise olives (abt 1 1/4 cups with pits)

  • 1

    cup walnuts toasted

  • 1

    bunch green onions

  • 2

    large tomatoes peeled, seeded

  • 1/3

    cup good-quality extra-virgin olive oil

  • 1/3

    cup fresh lemon juice

  • 1/2

    teaspoon cumin powder

  • 1/2

    teaspoon red pepper flakes

  • Kosher salt to taste

  • Freshly-ground coarse black pepper to taste

Directions

Remove the stems from the parsley and mince either by hand or with quick pulses in a food processor. The parsley should be finely chopped, but if you use a food processor be careful not to puree it. The parsley should form a fluffy base for other textures. Chop the olives, walnuts, and green onions by hand into a rough dice. Dice the prepared tomatoes and drain. Combine all of the chopped ingredients in a large wooden bowl. Add the olive oil, lemon juice, cumin, and red pepper flakes and toss to combine. Add salt and pepper, to taste. This recipe yields 8 salad servings. To toast nuts: Place nuts in a dry sauté pan over medium heat. Toast, while shaking the pan to avoid overheating in 1 spot. Remove from the heat after 3 to 5 minutes when the nuts have achieved a nice pale golden color.

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