Parsley Walnut Salad

Name: Parsley Walnut Salad
Prep time: 15 min
Total time: 15 min
Ingredients: Parsley Salad; 2 bunches parsley, curly leaf (about 2 cups); 1/3 cup Parmesan cheese, freshly grated; 1/2 cup California walnuts, finely chopped; Dressing; 2 cloves garlic; 6 tablespoons olive oil; 1 1/2 tablespoons red wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper, freshly ground

Total Time

15 Mins

Serves

Meal

Dinner Lunch

Description

“This salad is so simple –four ingredients with a vinegar and olive oil dressing –but so flavorful! The original recipe for Parsley Walnut Salad came from James Beard, who would eat this salad with steak and ribs. But I love adding walnuts to the salad because they add more texture, and unlike other nuts, the taste of a walnut doesn’t conflict with other flavors.” – Marion Cunningham

Ingredients

Parsley Salad

2 bunches parsley, curly leaf (about 2 cups)
1/3 cup Parmesan cheese, freshly grated
1/2 cup California walnuts, finely chopped

Dressing

2 cloves garlic
6 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground

PREPARATION

Parsley

Rinse the parsley under cold water and shake vigorously to get rid of excess water, or spin dry in a salad spinner.
Pinch or cut off the stems and discard. Separate the little clusters of parsley leaves into tiny sprigs. The curly leaves make a fluff of green.

Dressing

Remove the papery skin from the garlic cloves.
If you are using a food processor or blender, blend the oil and peeled garlic cloves until the garlic is smoothly incorporated into the oil. Add the vinegar, salt and pepper, and blend.
If you’re not using a food processor, crush the garlic cloves by setting them on a cutting board and smashing them under the broadest flat surface of a large chef’s knife. Sprinkle the salt over the smashed garlic and use the same knife to chop the cloves finely. The garlic juices melt the salt and help spread the garlic flavor throughout the salad. Using the flat side of your knife, scrape up the garlic-and-salt mash and put it into a small jar (or plastic container) with a lid. Add the olive oil, vinegar, and pepper, screw the lid on the jar, and shake well.

ASSEMBLY

Put the parsley in a bowl, pour the dressing over it, and sprinkle the grated Parmesan cheese and walnuts.
Using your hands or a large spoon, mix well so the dressing and cheese coat the parsley evenly.

NUTRITION

Calories: 213 cal
Total Fat: 21 g
Polyunsaturated Fat: 6 g
Cholesterol: 4 mg
Sodium: 273 mg
Carbohydrates: 3 g
Dietary Fiber: 1 g
Protein: 4 g