Pine nut and Parsley Salad
This salad has a nice zing from the dressing as well as lots of healthy ingredients. It works really well with fatty meats like Salmon or Steak.
Servings: 2 people
Equipment
- Salad Bowl
- Measuring Spoons
- Sharp Knife
- Fork or Whisk
Ingredients
- 1 Bunch continental parsley (known as flat leaf parsley)
- 3 dates (preferably fresh not packet)
- 1 chili
- 1/2 yellow pepper
- 10 g pine nuts
Dressing
- 1 1/2 tbsp extra virgin olive oil
- 1/2 tbsp balsamic vinegar
- 1 tbsp lemon or lime
- pinch salt
- pinch pepper
Instructions
- List of ingredients...
- Wash the parsley well as it tends to hold dirt and small insects within the leaves.
- Chop off the stalks (see Notes).
- Finely chop the parsley using a sharp knife to avoid bruising and add to salad bowl.
- Chop dates to size you like and add to salad bowl.
- Dice yellow pepper into small cubes and add to salad bowl.
- Lightly toast pine-nuts and add to salad bowl (see Notes).
- Finely chop the chili and add to salad bowl (I prefer birds-eye with a bit more bite!).
- Combine olive oil, balsamic vinegar, lime, salt and pepper and whisk well.
- Add the dressing to the salad bowl and delicately mix all together.
Notes
- I personally take most of the stalk off because it's the leaves that makes the salad texture really pleasant and fluffy.
- Pine nuts will toast really quick, so be careful as left unintended will burn the nuts.
- The final salad should not be dry. If so, add more olive oil.