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.

Recipe by Food & Wine January 1998

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a large glass or stainless-steel bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil slowly, whisking.

  • Add the parsley, scallions, tomatoes, and mushrooms and toss. Top with the pine nuts.

Source

Quick From Scratch Herbs & Spices

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