Walnut Relish
In a 350° oven, bake 1 cup walnut halves 7 to 10 minutes or until fragrant. In a medium bowl combine zest and juice of 1 lemon, 1/4 cup sherry vinegar or red wine vinegar, 1/4 cup olive oil, and 1 tsp. salt. Transfer toasted walnuts to a resealable plastic bag. Smash with the back of a frying pan until broken into small pieces. Immediately stir walnuts into vinegar mixture. Just before serving, stir in 1 cup roughly chopped flat-leaf parsley. Season with salt and black pepper.
Tips
Preparation is key: Have the vegetables washed and trimmed and/or halved on a tray by the stove so you can add them to the water at the right time.
