Parsley Salad

By Birgitta

Μαϊντανοσαλάτα Σύρουfrom Syros

A delicious spread that’s perfect for crostinis or crusty bread, served as an hors d’oevre or a meze with a crisp, dry wine with some acidity or an Ouzo or

Ingredients

• 1 large bunch (or about 2 cups of fresh parsley)
• 1 medium red onion, roughly chopped
• 2 cloves of garlic, chopped
• 2 Tbsp. of capers, drained
• 2 cups of crumbled day-old bread
• approx. 3/4 to 1 cup extra–virgin olive oil (depending on the consistency you like)
• 1/3 cup almonds, finely chopped
• juice of 1/2 to 1 lemon
• salt and pepper to taste

Details

Servings 4
Adapted from kalofagas.ca

Preparation

Step 1

In a food processor, add your chopped onion, garlic, parsley, capers and process into a puree. Now add your bread, the juice of 1/2 a lemon and and process until the mixture is amalgamated.

Now slowly add your stream of olive oil until you achieve an smooth mixture that holds together. (The amount of olive oil used depends on the consistency you prefer and on how absorbant your bread is)

Add more lemon juice according to taste, process. Adjust seasoning with salt and pepper.

Serve at room temperature on crostinis, toasted pita bread or rustic bread.

NOTE: Sometimes I have parsley from my garden with thin, tender stems. This part of the parsley is often ignoredor tossed when there is some great flavour to be had. Tender, thin parsley stems can be used in this mixture.