Parsley Salad With Toasted Walnuts Food

PARSLEY SALAD

Steps:

• Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
• In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.

FESTIVE TOSSED SALAD WITH WALNUTS

Steps:

• In a skillet, cook and stir walnuts in butter until toasted, about 5 minutes. Remove from the heat; stir in the sugar, pepper and salt. , In a salad bowl, toss the greens, cranberries, cheese and walnuts., Place the dressing ingredients in a blender or food processor; cover and process until smooth. , Drizzle desired amount over salad; toss to coat. Serve immediately. Refrigerate leftover dressing.

PARSLEY SALAD WITH TOASTED WALNUTS

Steps:

• In a clean, dry cast iron skillet toast the walnuts until light golden brown and fragrant. Set aside to cool then chop coarsely.
• Salad Dressing: In a small non-reactive bowl combine all the ingredients and using a hand held immersion blender blend until smooth. Best prepared 1 hour in advance.
• Salad: Rinse the fresh parsley well under cold running water and shake vigorously or use a salad spinner to remove the excess water.
• Place the rinsed parsley in a salad bowl, pour the dressing over it. Sprinkle on the grated Parmesan cheese and walnuts.
• Using salad tongs, mix the ingredients well so that the dressing and Parmesan cheese coat the parsley thoroughly.
• Serve small portions, approximately ½ cup per person.