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.
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