This is a very refreshing green salad and wonderful as you come out of any type of fasting for health reasons. Onions have a very high glycemic index, and together with the apples will serve to make a nice, sweet dressing. You do absolutely need a blender to make the dressing.
THE SALAD
3 cups chopped curly parsley (Italian will work, but curly adds a great texture)
1/4 cup chopped walnuts
1/2 cup granny smith apples, thinly sliced
1/2 cup fennel bulb, thinly sliced
1 cup cooked bulgar wheat or whole wheat couscous (optional)
1 cup chopped, blanched asparagus
THE DRESSING (if you don't use alot of dressing, you may wish to halve this recipe)
3-4 small white onions, peeled and halved
1 granny smith apple, peeled (optional), quartered and cored
zest and juice from 1 lemon
1T poppy seeds
apple cider vinegar
extra virgin olive oil
course sea salt, pepper to taste
Chop your asparagus into 1-1/2 inch pieces. Fill a bowl with ice water and set aside. Blanche the asparagus by tossing it into a saucepan filled with water that is at a rolling boil. As soon as the asparagus turns bright green, strain it from the water and pop it into the ice water. Assemble the remaining salad ingredients and add the asparagus to the mixture once it is cool to the touch. Continue to cool by refrigerating the salad.
To make the dressing place the onions, apple, zest, lemon juice, poppy seeds in your blender. Add a pinch of sea salt and a few grinds of pepper. Pour in enough vinegar up to about 1/2 inch from the top of the whole ingredients. Pulse until combined; blend until nearly smooth. Once smooth, remove the pour hole from the top of the blender and slowly pour olive oil in until dressing begins to thicken. Taste for balance and add vinegar and oil until you are pleased with the flavor. Mix lightly through the salad and enjoy. [I prefer to hand mix dressing into parsley salads so I can make sure the greens are nicely coated and not drenched]. Extra dressing can be refrigerated and used for up to 3 weeks.
