First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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adapted from foodnetwork.com
￼1 bunch Italian Parsley
1 1/2 tsp. dark sesame oil
1 Tbls.+ 2 tsp. fresh lemon juice
1 tsp. honey
1 Tbls. lemon zest salt and freshly ground pepper
5 Tbls. walnut or olive oil
2 Tbls. toasted sesame seeds
Wash and dry the parsley. Pick the leaves, and set aside. Save stems for your stockpot. In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.