Sea Parsley Salad With Rice Wine Vinaigrette

Name: Sea Parsley Salad With Rice Wine Vinaigrette
Total time: 40 min
Yield: 4 servings
Cuisine: new england
Ingredients: 2 teaspoons sesame oil; 3 tablespoons vegetable oil; 1/2 shallot, minced; 4 teaspoons rice wine vinegar; 2 teaspoons lemon juice; 1 tablespoon soy sauce; 1/3 cup vegetable oil; 4 cups (about 3 ounces) sea parsley; 3 carrots, peeled and julienned; 1 1/2 cups peeled and julienned jicama; 2 cucumbers, peeled, seeded and finely julienned; 1 tablespoon toasted sesame seeds

By Molly O'Neill

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

Featured in: A Taste Treasure From Davy Jones's Locker

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Ingredients

Yield:4 servings

For the Dressing

2teaspoons sesame oil
3tablespoons vegetable oil
½shallot, minced
4teaspoons rice wine vinegar
2teaspoons lemon juice
1tablespoon soy sauce

For the Salad

⅓cup vegetable oil
4cups (about 3 ounces) sea parsley
3carrots, peeled and julienned
1½cups peeled and julienned jicama
2cucumbers, peeled, seeded and finely julienned
1tablespoon toasted sesame seeds

Ingredient Substitution Guide

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Preparation

Step 1
To make the dressing, combine all ingredients in a blender, and process until smooth. Set aside.
Step 2
To make the salad, heat the vegetable oil in a small heavy skillet over medium-high heat, and add one-third of the sea parsley. Cook, stirring occasionally, until the parsley is crispy, about 4 minutes. Remove the parsley with a slotted spoon, and drain on paper towels.
Step 3
In a large bowl, combine carrots, jicama, cucumber and remaining sea parsley, and toss. Toss again with the dressing. Crush the fried sea parsley, and sprinkle it over the salad, along with the sesame seeds. Serve.