Parsley Salad Recipe

Parsley Salad Recipe

  • 1/4 cup pine nuts
  • 1 tablespoon wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh-ground black pepper
  • 1/4 cup olive oil
  • 1 1/2 quarts lightly packed curly-parsley leaves
  • 2 scallions including green tops, cut into thin slices
  • 1 1/2 cups halved cherry tomatoes
  • 1/4 pound mushrooms, cut into thin slices
  1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degrees F oven for 5 to 10 minutes.
  2. In a large glass or stainless-steel bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil slowly, whisking.
  3. Add the parsley, scallions, tomatoes, and mushrooms and toss. Top with the pine nuts.
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