Parsley Walnut Salad
By á-170456
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
Details
Servings 8
Preparation
Step 1
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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