Parsley Walnut Salad

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

parsley, nicoise olives, walnuts, green onions, tomatoes, olive oil, lemon juice, cumin powder, red pepper, kosher salt, freshly ground coarse black pepper

Taken from www.foodnetwork.com/recipes/parsley-walnut-salad-recipe.html (may not work)

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