Tabbouleh with Apples, Pears and Walnuts
Side Dishes Gluten-Free Recipes Fruits Salads
This salad is so good that I didn't leave anything, anything in the bowl. I patiently fished out all the pieces of crunchy apple, sweet pear, and toasted walnut from the bottom of the bowl. Rarely such a salad that makes you want more... and do a happy dance while eating it.
Ingredients
2 large bunches parsley (about 50 g)
1/2 large apple (sweet, aromatic variety; I used Golden)
1/4 large pear (sweet and ripe)
4 generous tablespoons pomegranate seeds
50 g walnut kernels
1 tablespoon lemon juice
Red Onion Vinaigrette
1 small red onion (about 20 g)
30 g lemon juice
50 g olive oil
salt
Servings: 2
Calories: 325 cal / serving
How to prepare tabbouleh with apples, pears and walnuts
- The vinaigrette can be prepared ahead of time and keeps well for a day in the fridge. Cut the onion into the smallest cubes possible. Sprinkle with a little salt and massage lightly. Let sit for 5 minutes. Add the lemon juice and let sit for another 10-15 minutes, until the onion becomes intensely pink. Add the oil in a thin stream while mixing quickly with a fork or small whisk to get an emulsion. Let sit until needed. The longer it sits, the better it gets.
* makes enough vinaigrette for 2-3 tabbouleh salads; also good on other salads - Spread the walnuts on a baking tray and bake at 170C (340F) for 10 minutes (until browned). Let cool, then rub between your palms so the skins fall off. Chop finely with a knife or in a mortar.
- Cut off the parsley stems and chop the leaves as finely as possible. Sprinkle with a little salt and massage lightly.
- Cut the apple and pear into cubes. Add over the parsley. Add the pomegranate seeds.
- Add 2 tablespoons of vinaigrette, making sure to get more of the onion. Add the lemon juice and mix gently. Taste for salt and if you want more vinaigrette.
- Finally add the walnuts and mix gently again.
