Servings: 4

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Parsley Root Salad with Lemon Vinaigrette


1 bunch Frieda’s Parsley Root, trimmed, peeled if desired, and cut into thin sticks
4 cups salad mix of your choice
1 cup red or yellow sweet bell pepper, cut into thin sticks
1/2 cup coarsely chopped walnuts

Lemon Vinaigrette:
1/3 cup olive or vegetable oil
3 tablespoons lemon juice
1 teaspoon lemon zest
1 green onion, thinly sliced
1 clove garlic, minced
1 teaspoon sugar
Salt and pepper to taste


In a saucepan place parsley root with water to cover, and bring to boiling; reduce heat and simmer 4 to 5 minutes or until crisp-tender. Drain; rinse in cool water. Meanwhile, make the dressing. In a jar with lid, combine all dressing ingredients; cover and shake well.

In a large salad bowl, add salad mix, bell pepper, walnuts, and cooked parsley root. Pour about half of the dressing over the salad; toss well to coat. Serve with remaining dressing on the side.