PARSLEY WALNUT SALAD
SERVES 6
Renowned cookbook author and James Beard Lifetime Achievement Award
Winner Marion Cunningham creates a distinctive salad pairing walnuts and
curly parsley. With only three ingredients and a vinegar- and olive oil-based
dressing, the rich flavor of Parsley Walnut Salad belies its simplicity. The
refreshing, earthy combination of parsley and walnuts is complemented by
the light, garlic-infused dressing.
PARSLEY SALAD
2 or 3 bunches parsley, the curly-leaf kind
1/3 cup freshly grated Parmesan cheese
1/2 cup finely chopped California walnuts
DRESSING
2 cloves garlic
6 tablespoons olive oil
1 1/2 tablespoons red-wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
DIRECTIONS
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 fluffy pile of green.
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 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 through the salad.
Using the flat side of your knife, scrape up the garlic-and-salt mash and put it
into a small jar with a lid. Add the olive oil, vinegar, and pepper, screw the lid
on the jar and shake well.
TO SERVE: Put the parsley in a bowl, pour the dressing over it, and sprinkle
on the grated Parmesan cheese and walnuts. Using your hands or a large
spoon, mix well so the dressing and cheese coat the parsley evenly. Serve
small portions, about ½ cup per person.
SERVES 6
Renowned cookbook author and James Beard Lifetime Achievement Award
Winner Marion Cunningham creates a distinctive salad pairing walnuts and
curly parsley. With only three ingredients and a vinegar- and olive oil-based
dressing, the rich flavor of Parsley Walnut Salad belies its simplicity. The
refreshing, earthy combination of parsley and walnuts is complemented by
the light, garlic-infused dressing.
PARSLEY SALAD
2 or 3 bunches parsley, the curly-leaf kind
1/3 cup freshly grated Parmesan cheese
1/2 cup finely chopped California walnuts
DRESSING
2 cloves garlic
6 tablespoons olive oil
1 1/2 tablespoons red-wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
DIRECTIONS
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 fluffy pile of green.
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 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 through the salad.
Using the flat side of your knife, scrape up the garlic-and-salt mash and put it
into a small jar with a lid. Add the olive oil, vinegar, and pepper, screw the lid
on the jar and shake well.
TO SERVE: Put the parsley in a bowl, pour the dressing over it, and sprinkle
on the grated Parmesan cheese and walnuts. Using your hands or a large
spoon, mix well so the dressing and cheese coat the parsley evenly. Serve
small portions, about ½ cup per person.
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