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Parsley Salad with Pine Nuts and Lemon-Tahini Dressing
© Cedric Angeles

Parsley Salad with Pine Nuts and Lemon-Tahini Dressing

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Tahini, the creamy Middle Eastern sesame-seed paste, is the ingenious base for the dressing on this bold-flavored salad. The dressing would be terrific with any number of peppery greens, like escarole, watercress or celery leaves.

  1. 1/4 cup pine nuts
  2. 1/4 cup tahini paste, at room temperature
  3. 1 1/2 tablespoons freshly squeezed lemon juice
  4. 1 small garlic clove, very finely chopped
  5. 2 tablespoons water
  6. Salt and freshly ground pepper
  7. 4 cups flat-leaf parsley leaves (3/4 pound)
  8. 4 scallions, thinly sliced crosswise
  1. In a small skillet, toast the pine nuts over moderate heat, shaking the skillet occasionally, until the pine nuts are golden brown, about 4 minutes. Transfer them to a plate and let cool.
  2. In a small bowl, blend the tahini with the lemon juice and finely chopped garlic. Stir in the water and season the tahini dressing with salt and pepper.
  3. In a medium bowl, toss the parsley with the scallions and pine nuts. Add the tahini dressing and toss well. Transfer the salad to a serving bowl or plates and serve.