Parsley Salad With Toasted Walnuts

1. 1

   In a clean, dry cast iron skillet toast the walnuts until light golden brown and fragrant.

2. 2

   Set aside to cool then chop coarsely.

3. 3

   Salad Dressing: In a small non-reactive bowl combine all the ingredients and using a hand held immersion blender blend until smooth.

4. 4

   Best prepared 1 hour in advance.

5. 5

   Salad: Rinse the fresh parsley well under cold running water and shake vigorously or use a salad spinner to remove the excess water.

6. 6

   Place the rinsed parsley in a salad bowl, pour the dressing over it.

7. 7

   Sprinkle on the grated Parmesan cheese and walnuts.

8. 8

   Using salad tongs, mix the ingredients well so that the dressing and Parmesan cheese coat the parsley thoroughly.

9. 9

   Serve small portions, approximately 1/2 cup per person.

* Per serving · 4 servings · Values may vary.

No additional tips available.