Sea Parsley Salad With Rice Wine Vinaigrette

• 2 teaspoons sesame oil
• 3 tablespoons vegetable oil
• 1/2 shallot, minced
• 4 teaspoons rice wine vinegar
• 2 teaspoons lemon juice
• 1 tablespoon soy sauce
• 13 cup vegetable oil
• 4 cups (about 3 ounces) sea parsley
• 3 carrots, peeled and julienned
• 1 1/2 cups peeled and julienned jicama
• 2 cucumbers, peeled, seeded and finely julienned
• 1 tablespoon toasted sesame seeds

1. To make the dressing, combine all ingredients in a blender, and process until smooth.
2. Set aside.
3. To make the salad, heat the vegetable oil in a small heavy skillet over medium-high heat, and add one-third of the sea parsley.
4. Cook, stirring occasionally, until the parsley is crispy, about 4 minutes.
5. Remove the parsley with a slotted spoon, and drain on paper towels.
6. In a large bowl, combine carrots, jicama, cucumber and remaining sea parsley, and toss.
7. Toss again with the dressing.
8. Crush the fried sea parsley, and sprinkle it over the salad, along with the sesame seeds.
9. Serve.

sesame oil, vegetable oil, shallot, rice wine vinegar, lemon juice, soy sauce, vegetable oil, parsley, carrots, jicama, cucumbers, sesame seeds

Taken from cooking.nytimes.com/recipes/9728 (may not work)