Parsley Walnut Salad

• 2 bunches fresh parsley
• 1 cup pitted kalamata, Greek, or nicoise olives (about 1 1/4 cups with pits)
• 1 cup walnuts, toasted*
• 1 bunch green onions
• 2 large tomatoes, peeled and 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
• Freshly ground coarse black pepper

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)