Apricot Almond Salad
I've aptly called this 'Apricot 'n Almond Salad' but 'Surprise Salad' may be a more appropriate title. The surprise comes in the fact that humble parsley - usually used only for garnishing and a hint of herby freshness - forms the backbone of this entire salad and diners are always stunned at how wonderful it is. It compliments meat, chicken 'n fish perfectly and is even appropriate at a BBQ. Omit the mustard from the dressing and it's kosher for Pesach, but don't forget to add it back in after chag. This simple yet stunning salad is one you'll be making the whole year through.
3 or more large bunches parsley, chopped* 2/3 cup cranberries OR chopped dried apricots 100 grams slivered almonds OR pine nuts DRESSING 1/3 cup vegetable oil 2 tablespoons red/white wine vinegar* 2 tablespoons lemon juice 1 teaspoon crushed garlic 1 teaspoon Dijon mustard (not KFP) Salt and pepper Pinch paprika * You can buy HUGE bunches of fresh parsley in Israel. and this is ideal. You need lots of parsley obviously as this forms the backbone of your salad. Don't worry if you get a few stems in when chopping as you don't have to be too careful to pick off every leaf. Red wine vinegar is KFP and available at Meatland and is a wonderfully mild 'n mellow vinegar in dressings and marinades. Use apple cider vinegar if you have to but red wine vinegar is always my go-to recommendation. 1: Toast nuts till lightly browned. 2: Blend dressing till smooth 3: Mix parsley, nuts and dried fruit together and toss through dressing shortly before serving.