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1/4 cup pine nuts
1 tablespoon wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1/4 cup olive oil
1 1/2 quarts lightly packed curly-parsley leaves
2 scallions including green tops, cut into thin slices
1 1/2 cups halved cherry tomatoes
1/4 pound mushrooms, cut into thin slices
In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degrees F oven for 5 to 10 minutes.
In a large glass or stainless-steel bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil slowly, whisking.
Add the parsley, scallions, tomatoes, and mushrooms and toss. Top with the pine nuts.
Yield: 4 servings (Serving size: 4 servings)
1 tablespoon wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1/4 cup olive oil
1 1/2 quarts lightly packed curly-parsley leaves
2 scallions including green tops, cut into thin slices
1 1/2 cups halved cherry tomatoes
1/4 pound mushrooms, cut into thin slices
In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degrees F oven for 5 to 10 minutes.
In a large glass or stainless-steel bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil slowly, whisking.
Add the parsley, scallions, tomatoes, and mushrooms and toss. Top with the pine nuts.
Yield: 4 servings (Serving size: 4 servings)
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