Herb and Nut Salad
Servings
4 Servings
Ingredients
- 1¼ cup fresh herbs torn (a mixture of dill, parsley, tarragon, chives, and mint is our favorite)
- ¾ cup nuts and seeds a mixture of sesame seeds, sliced almonds, sunflower seeds, and pistachios
- 1 teaspoon cumin seeds
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon cardamom
- 2 tablespoons Parmesan thinly sliced in long strips with a peeler
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 350°F.
- Put the herbs in a bowl.
- Place nuts and seeds on a baking tray and toast at 350°F for 8 minutes.
- While nuts and seeds are toasting, combine evoo, sugar, salt, and cardamom together.
- After 6 minutes, remove from oven and pour oil mixture over nuts and seeds.
- Return to oven for 2 more minutes. Remove from oven and allow to cool.
- Use a peeler to shave Parmesan cheese over the salad.
- Immediately before serving, drizzle evoo and vinegar over herbs. Top it with seed and nut mixture and season with salt and pepper to taste.
- Recipe published in JOY of KOSHER with Jamie Geller magazine, Shavuot 2016. Subscribe Now.
