Parsley, Green Olive, and Walnut Salad

• Servings: 6

Ingredients:

• 3 scallions, trimmed and cut into paper-thin rounds (1/3 cup)
• 1 small (4.5-ounce/135 g) red bell pepper, seeds and white pith removed, cut into very thin strips
• 3 cups (30 g) gently packed flat-leaf parsley leaves
• 1½ cups (230 g) brined green olives, pitted and coarsely chopped
• 1/3 cup (35 g) raw walnuts, coarsely chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon pomegranate molasses or balsamic vinegar
• Pinch of ne sea salt
• Several grinds of black pepper
• 3 tablespoons extra virgin olive oil
• ¼ cup pomegranate seeds (optional)

Instructions:

1. Place the scallions, bell pepper, parsley leaves, green olives, and walnuts in a medium bowl and toss.
2. In another bowl, whisk together the lemon juice, pomegranate molasses, salt, pepper, and olive oil until thoroughly combined.
3. Pour the dressing over the salad ingredients and toss until thoroughly coated.
4. Evenly divide the salad among six salad plates.
5. Garnish each salad with the pomegranate seeds if desired.
6. Serve immediately.

Notes:

• This salad is traditionally served with kebabs in Gaziantep, Turkey, but can also be served with grilled meat or fish, or as a first course.
• If you can’t find pomegranate molasses, substitute balsamic vinegar.
• To pit the olives, you can use an olive or cherry pitter, or place several olives in a row on a work surface and smack them lightly but firmly with the flat side of a knife.