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.
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By AustinFoodie*
Austin, TX
on April 13, 2012
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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.
By coastalcass
San Diego
on April 17, 2011
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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!
By rsteagall_12881326
Rockvale, 82
on May 20, 2010
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2 tbls of lemon zest sure seems like a lot!
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