Ingredients:

  • 3 cups packed Fresh Flat-Leaf Parsley (leaves only)
  • 1 cup packed Fresh Curly Parsley (leaves only)
  • 1/2 cup Toasted Walnuts or Pecans (roughly chopped)
  • 1 teaspoon Fine Sea Salt (plus more to taste)
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 cup Fresh Lemon Juice
  • 1/2 cup Extra Virgin Olive Oil
  • 1 medium Shallot (very finely minced)
  • 1 teaspoon Dijon Mustard
  • 1 small Garlic clove (grated or finely minced)

Instructions:

  1. Thoroughly wash both parsley varieties. Crucially, dry the herbs completely using a salad spinner or by patting them with clean kitchen towels. Excess water will ruin the dressing.
  2. Finely chop both the flat-leaf and curly parsley. Keep the texture varied—don't over-process into a paste. Place in the large mixing bowl.
  3. Heat a dry non-stick skillet over medium heat. Add the nuts and toast for 3–5 minutes, stirring constantly until fragrant and lightly browned. Immediately remove from the pan and set aside to cool completely.
  4. Make the Vinaigrette: In a medium bowl, whisk together the lemon juice, Dijon mustard, minced shallot, and garlic. Slowly drizzle in the olive oil while continuously whisking vigorously to create a smooth emulsion. Season well with salt and pepper.
  5. Pour about three-quarters of the dressing over the chopped parsley mixture. Toss gently to coat everything evenly. Taste and add more salt, pepper, or the remaining dressing as needed.
  6. Gently fold in the cooled, toasted nuts just before serving to maintain maximum crunch.