Parsley

Parsley Salad

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.

Parsley Salad

one large bunch flat leaf Italian Parsley

Lemon

Olive Oil

Parmesan

Salt & Pepper

Remove and wash parsley leaves. Make sure leaves are completely dry. Just before serving, drizzle with a little olive oil and a squeeze of lemon juice. Toss with a generous amount of grated Parmesan. Season with salt and fresh ground pepper. Top salad with a few larger shaving of Parmesan and serve.

Tomato/Parsley Salad

3 large tomatoes, chopped or cherry tomatoes quartered would be nice

1 1/2 cup parsley, finely chopped

1 cup scallion, finely chopped

1/2 cup lemon juice

1/2 cup olive oil

2 Tablespoons mint, finely chopped

salt to taste

Mix all ingredients add salt to your liking, and you've got your tabouli. (This recipe also called for quinoa but I thought it would work w/o quinoa, might need less dressing though)