Parsley and Walnut Salad

Parsley, often relegated to the role of a garnish, gets the starring role in this refreshing salad. Victoria de la Maza

Parsley salad—yes, parsley—is delicious and refreshing. Rinse the parsley well in a colander and only use the soft leaves for the salad, saving the stems to enhance broths or soups.

Serves 4

• 4 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Juice of 1 lemon
• Sea salt and freshly ground black pepper to taste
• 2 cups curly parsley, stems removed
• 2 cups flat-leaf parsley, stems removed
• 1 cup diced tomatoes
• 1 cup walnuts, roughly chopped
• 4 scallions, finely sliced

In a salad bowl, whisk together the olive oil, vinegar, and lemon juice. Season with salt and ground pepper.

Add the parsley, tomatoes, walnuts, and scallions. Toss well and serve.