The walnuts, pistachios and pomegranate seeds add a nice crunch, flavor, and dimension that a simple salsa just doesn’t possess but the spirit of the dressing — a balance of sweet, salty and hot — is something that can be achieved by any number of pantry items.
Author: Alexandra's Kitchen
, chopped, pitted
Shelled Unsalted Pistachios
Italian Flat-Leaf Parsley
Extra-Virgin Olive Oil
or Extra Virgin Olive Oil
Ground Black Pepper
Preheat oven to 350 degrees F (180 degrees C). Scatter the
Walnuts (3/4 cup)
onto a jelly-roll pan and roast for 5-10 minutes, until deep golden brown.
Pour the nuts into a tea towel and rub well to remove as much skin as possible. Chop the walnuts coarsely and toss in a sieve to remove any remaining skin or dust.
Italian Flat-Leaf Parsley (1 Tbsp)
Serrano Chili (1)
Shelled Unsalted Pistachios (1/4 cup)
Green Olives (1/2 cup)
Pomegranate Seeds (1/2 cup)
Extra-Virgin Olive Oil (1 Tbsp)
Walnut Oil (1 Tbsp)
Sea Salt (to taste)
Ground Black Pepper (to taste)
in a large bowl and toss gently.
Leave to stand for 5 minutes or so before serving to allow flavors to meld. Taste and adjust seasoning as necessary — add more lemon, olive oil, pepper, salt.
Nutrition Per Serving
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