Pear and Parsley Salad with Almonds and Creamy Parsley Dressing
Parsley is the star of this simple green salad. It’s not often that the herb, typically used as a garnish, shines as brightly as it does here, with a vibrant note that elevates the lettuce. The dressing is on the heavy side, so take care not to overdress the delicate lettuce. Leftover dressing will keep in the refrigerator for two days and is fantastic as a sandwich spread or a dip for chips.
Recipe information
Yield
serves 4
Ingredients
2 heads butter lettuce, torn into pieces
2 ripe but firm red Anjou pears, halved, cored, and thinly sliced crosswise
1/2 cup fresh flat-leaf parsley leaves
1/4 cup Creamy Parsley Dressing (recipe follows)
Kosher salt and freshly ground black pepper
1/4 cup sliced almonds, toasted (see Note, page 54)
Creamy Parsley Dressing
1/2 cup Best Mayonnaise (page 246) or quality store-bought mayo
2 tablespoons Parsley Sauce (page 239)
Kosher salt and freshly ground black pepper
(makes about 3/4 cup)
Preparation
Step 1
In a mixing bowl, combine the lettuce, pears, and parsley. Drizzle the salad with the dressing; season with salt and pepper. Gently toss to coat the leaves. Divide among chilled plates and top with the almonds.
Creamy Parsley Dressing
Step 2
In a small bowl, mix the mayonnaise, parsley sauce, and 2 tablespoons water. Season the dressing to taste with salt and pepper.
