As the end of winter approaches, the garden is full of fluffy green clouds of parsley. With a stale loaf of bread at my disposal, along with capers and olive oil in the larder, this delicious dip was an easy meze that was just calling out to be made. Originating from the island of Syros, this dip called “Μαϊντανοσαλάτα” is delicious with plenty of fresh, raw vegetable crudités or scooped onto some rustic olive sourdough bread. A gluten free version can also be made by substituting around 100 grams of pre-soaked cashews or you could also use some boiled potato. This dip is the perfect antioxidant fix for the end of winter, or whenever the parsley in your garden is threatening to completely take over.
Parsley salad
Ingredients
- 2 cups parsley chopped
- ½ onion
- 2 cloves garlic
- 1 tbs capers in vinegar drained
- ½ cup extra virgin olive olive oil
- juice a small lemon
- 1 cup stale bread or boiled potato or 100g pre-soaked cashews
- sea salt to taste
Instructions
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Using a food processor or motar and pestle, blend the chopped parsley, onion, capers and garlic until smooth.
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Place the stale bread in a basin filled with water. Allow to soak for a few minutes, remove any crusts from the bread and then squeeze out all of the water. Add to the mixture in the food processor and continue to blend until smooth.
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With the motor of the food processor running, slowly drizzle in the olive oil. Alternate with a little lemon juice (as if making a taramasalata or mayonnaise). When the mixture has come together well, season to taste.
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Cover and let the dip rest in a chilled place or the fridge for around half an hour before using.
