PARSLEY SALAD WITH TOASTED ALMONDS AND LEMON

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Parsley Salad with Toasted Almonds and Lemon image

Provided by Amy Thielen

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

3 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon fine sea salt
1 clove garlic, grated
1/4 cup olive oil
1 cup cold, cooked rice, such as basmati
5 cups roughly chopped Italian parsley, with tender stems
1 cup whole almonds, toasted and roughly chopped
1/2 cup finely diced sweet onion, such as Vidalia
Zest of 1 lemon
Dashes hot paprika, for garnish, optional

Steps:

  • Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.
  • Reheat the rice until steaming. (I just microwave it for a few minutes.)
  • Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.
  • Serve, garnished with a couple dashes of hot paprika if desired.

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