Parsley Salad

Name: Parsley Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 4 ounces (about 2 quarts) Italian parsley; 2 tablespoons fresh lemon juice; 2 tablespoons lemon zest; 6 tablespoons walnut oil; 2 teaspoons dark sesame oil; 1 teaspoon honey; Salt and freshly ground pepper; 3 tablespoons toasted sesame seeds

Recipe courtesy of Alton Brown

Show: Good Eats

Episode: Herbal Preservation

Parsley Salad

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

258

Total Fat

26

Saturated Fat

3

Carbohydrates

6

Dietary Fiber

2

Sugar

2

Protein

2

Cholesterol

0

Sodium

164

Total: 45 min
Prep: 15 min
Inactive: 30 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

258

Total Fat

26

Saturated Fat

3

Carbohydrates

6

Dietary Fiber

2

Sugar

2

Protein

2

Cholesterol

0

Sodium

164

Total: 45 min
Prep: 15 min
Inactive: 30 min

Ingredients

4 ounces (about 2 quarts) Italian parsley

2 tablespoons fresh lemon juice

2 tablespoons lemon zest

6 tablespoons walnut oil

2 teaspoons dark sesame oil

1 teaspoon honey

Salt and freshly ground pepper

3 tablespoons toasted sesame seeds

Directions

Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.