Mushroom-Parsley Salad

  • Cooking and Prep: 50 m
  • Serves: 4
  • Contains:

I don’t usually serve starchy sides like potatoes or rice, so I like having lots of options of vegetable side dishes. This is a favorite! The parsley makes it very fresh, and the flavors get better the longer they sit.

Ingredients (8)

Main ingredients

Start Cooking

Prepare the Salad

  1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

  2. Clean the mushrooms and lay in a single layer on a Gefen Parchment-lined baking sheet. Drizzle with one tablespoon oil and roast for 30 minutes.

  3. In a dry frying pan over medium-low heat, toast the pine nuts for about seven minutes, until fragrant and lightly browned. Watch carefully to make sure they don’t burn.

  4. Whisk together all remaining ingredients. Add in warm mushrooms and toss. Top with pine nuts. May be served warm or cold.


Photography: Moishie Wulliger

Food Styling: Renee Muller

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