Parsley Salad with Pine Nuts and Lemon-Tahini Dressing
Recipe from Food & Wine

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.


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

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Servings: 4
Prep Time: 20 mins
Total Time: 20 mins
Related Categories: Green Salad, Middle Eastern Cuisine, Salad, Vegetarian
 
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Ingredients
  • 1/4  cup
    pine nuts
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  • 1/4  cup
    tahini paste, at room temperature
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  • 1 1/2  tablespoons
    freshly squeezed lemon juice
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  • 1 
    small garlic clove, very finely chopped
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  • 2  tablespoons
    water
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  •  
    Salt and freshly ground pepper
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  • 4  cups
    flat-leaf parsley leaves (3/4 pound)
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  • 4 
    scallions, thinly sliced crosswise
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Directions
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.
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