Parsley Walnut Salad

Recipe Ingredients

2		Fresh parsley
1 cup	237ml	Pitted kalamata, Greek, or nicoise olives
		= (abt 1 1/4 cups with pits)
1 cup	237ml	Walnuts - toasted
1		Green onions
2		Tomatoes - peeled, seeded (large)
1/3 cup	78ml	Good-quality extra-virgin olive oil
1/3 cup	78ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Cumin powder
1/2 teaspoon	2.5ml	Red pepper flakes
		Kosher salt - to taste
		Freshly-ground coarse black pepper - to taste

Recipe Instructions

Remove the stems from the parsley and mince either by hand or with quick pulses in a food processor. The parsley should be finely chopped, but if you use a food processor be careful not to puree it. The parsley should form a fluffy base for other textures.

Chop the olives, walnuts, and green onions by hand into a rough dice. Dice the prepared tomatoes and drain.

Combine all of the chopped ingredients in a large wooden bowl. Add the olive oil, lemon juice, cumin, and red pepper flakes and toss to combine. Add salt and pepper, to taste.

This recipe yields 8 salad servings.

To toast nuts: Place nuts in a dry saute pan over medium heat. Toast, while shaking the pan to avoid overheating in 1 spot. Remove from the heat after 3 to 5 minutes when the nuts have achieved a nice pale golden color.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9694) - from the TV FOOD - NETWORK

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