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4 bunches Italian parsley
2 tbsp fresh squeezed lemon juice
2 tbsp lemon zest chopped
3 fl oz walnut or peanut oil
1 tbsp pure sesame oil
2 tsp honey
Salt and freshly ground pepper to taste
4 tbsp toasted pecan halves
Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems. In a large mixing bowl, whisk together all the dressing ingredients. Add the parsley and toasted pecans and toss to combine. Allow the salad to rest for 30 minutes before serving so that flavors mesh. Yield is 4 servins.
(recipe courtesy of the Culinary Center of Kansas City www.kcculinary.com)
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