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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Toasted Almond Parsley Salad Recipe

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This recipe for Toasted Almond Parsley Salad is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 shallot
1 tablespoons red wine vinegar
Coarse grain salt
2 tablespoons capers (no juice)
1 cup fresh flat-leaf parsley (or less, to taste)
1/2 cup toasted almonds
Extra-virgin olive oil
Directions:
Directions:
Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes.

Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil (to taste), tasting as you go. Mix again and adjust the seasonings.
Personal Notes:
Personal Notes:
I didn't have a shallot or fresh parsley the first time I made this, so I substituted a small sweet onion and used about 1 Tbsp dried parsley. I like the original recipe more, but the substitutes worked just fine. This is a fun, fresh, unique side to try!

 

 

 

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