Parsley Salad

Total Time:
45 min
15 min
30 min

4 servings

  • 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

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.

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    12 Reviews
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    Just one more reason why I love AB. I have a very elaborate pantry but I don't have walnut oil so I just subbed extra virgin olive oil and threw in some walnuts. I do think that I might try this with orange zest and some mandarin oranges next time, I love the combo of sesame and orange together. But seriously This is a must try for sure.
    I liked the idea of this recipe, and the dressing is something I will use over and over. It will be great over grilled asparagus! However, the large leaf italian parsley I bought was very tough. Next time, I will pay more attention to the texture of the leaf!
    2 tbls of lemon zest sure seems like a lot!
    This is surprisingly good, the flavors in the vinaigrette are uusual and delicious--the parsley is super bright. After tasting the original recipie I threw in some arugula and endive and a dash of hot sauce, so tasty. You can't store it with greens of course--but they make nice additions.
    I never would have thought of using parsley as the principal ingredient in a salad. I expected the parsley taste to be overwhelming and it wasn't. It has a kind of nutty taste that is quite appealing.
    Absolutly Perfect!
    If you're looking for a quick, simple, and healthy recipe to use up your parsley, this one is alright.
    I plated a small amount (1/3 cup) for each guest next to an hors d'oevre that involved potato and cheese. It was the perfect accompaniment. The dressing is simply scrumptious.
    All I could think of was that I was eating parsley with oil on it.
    This is so refreshing. I love it. I would never had considered parsley as a salad green. Now I know what to do with leftover parsley from another recipe. The salad dressing is perfect.
    Excellant!!That is all that needs to be said/
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    This recipe is featured in:

    Fresh, Wholesome Side Dishes