PARSLEY WALNUT SALAD
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.
2 or 3 bunches parsley, the curly-leaf kind
1/3 cup freshly grated Parmesan cheese
1/2 cup finely chopped California walnuts
2 cloves garlic
6 tablespoons olive oil
1 1/2 tablespoons red-wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
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.
PER SERVING: 220 calories, 4.35g protein, 3.17g carbohydrates, 1.21g fiber, 21.82g total fat, 3.52g saturated fat, 4.39mg cholesterol, 306.04mg sodium.
Recipe provided courtesy of Marion Cunningham for the Walnut Marketing Board