Parsley, toasted sesame and miso salad

Is parsley the new kale? Taste this salad and you’ll believe it! But I’m not here to foster rivalry between dark green leafy veggies – they’re all very good to eat -- just to give you a taste of this new salad of mine that has turned a few friends into serious parsley fans.


For the salad

4 tablespoons sesame seeds

2 large bunches flat leaf parsley, stems removed, coarsely chopped

1 small shallot, very finely chopped

A handful of raisins

2 tablespoon very finely grated Parmesan cheese

1 apple, diced

For the dressing

1 tablespoon white miso paste

2 tablespoons rice vinegar

½ teaspoon honey

3 tablespoons toasted sesame oil

freshly ground black pepper to taste



To toast the sesame seeds: Heat a small pan on medium heat on the stovetop. Add sesame seeds, shake the pan occasionally, and toast until the seeds just start to turn brown and become fragrant (this will take about 2-3 minutes). Allow seeds to cool

Combine all the salad ingredients in a large serving bowl

Dressing: Whisk miso paste with the rice vinegar, and once you have a thinner paste, whisk the rest of the ingredients. If the dressing seems too thick add a teaspoon of water

Add the dressing to the salad just before serving

Serves about 8


Dr. Ayala