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+ servings

Parsley Salad

Photo by Lynne Calamia
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings


  • 4 ounces (2 quarts) Italian parsley, 2.5 ounces picked
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons lemon zest
  • 0.25 cup plus 2 tablespoons walnut oil
  • 2 teaspoons dark sesame oil
  • 1 teaspoon honey
  • 1 teaspoon Kosher salt, to taste
  • 1/2 teaspoon Freshly ground black pepper, to taste
  • 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 the flavors meld.