PERSIAN WALNUT SALAD
A flavorful and easy side dish and one that can be made ahead, this Persian Walnut Salad is perfect for gatherings & all your brunching needs! It’s a great salad for the springtime, too- as it’s super it’s fresh & bright. Featuring Cucumbers, Radishes, Mint, Dill, Cilantro and Parsley… this fragrant herb salad is refreshing, crunchy & honestly a new fave of mine!
PERSIAN WALNUT SALAD
INGREDIENTS
SALAD
½ cup walnuts, lightly toasted, chopped
1 bunch radishes, thinly sliced (use a mandolin) or sub halved cherry tomatoes when in season
4 Persian (or Turkish) cucumbers, thinly sliced ( or sub 1 large English cucumber)
4 scallions, thinly sliced or sub for red onions.
1 cup chopped parsley
1 cup chopped cilantro
½ cup chopped mint
½ cup chopped dill
1/4 cup chopped tarragon or chives
1/2– 1 cup crumbled feta (optional)
DRESSING:
¼ cup olive oil
1 tablespoon lemon zest
3 tablespoons fresh lemon juice, more to taste
½ teaspoon allspice **
salt and pepper to taste
GARNISHES:
Pomegranate Seeds
** The allspice is a MUST- this is what makes the salad so delicious. It's a key ingredient & gives it that je ne sais quoi!
INSTRUCTIONS
Toast walnuts on a sheet pan, in a 350 F oven for 12-15 minutes, until lightly toasted. Cool then chop.
Place all your salad ingredients into a bowl, then add your cooled, chopped walnuts.
Mix all of your salad dressing ingredients together, coat your salad & toss well. Taste, adjust salt and lemon if needed.
It should have a refreshing lemony kick, & voila!
Jules’ Tips:
If making ahead for a gathering, just layer the ingredients, keeping the herbs on top ( so they stay fresh) and toss with dressing right before serving!
Right before serving, taste and adjust lemon and salt one more time.
Click here to shop for kitchen items & tools used in this recipe & some more of my go-to faves!
BON APPETIT!
Photography by Patricia Brochu