Parsley Salad

Parsley rather than lettuce acts as the base for an unusual and hearty salad. Mushrooms, cherry tomatoes, scallions, and pine nuts make this an interesting mix indeed. Be sure to use curly parsley. The flat variety won't stand up to the dressing; the leaves get plastered together rather than combining nicely with the other ingredients.


Slideshow: Terrific Green Salads


  • Servings: 4


  • 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

How to make this recipe

  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° 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.

Photo © Melanie Acevedo Published September 2012

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