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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

  1. Using a food processor or motar and pestle, blend the chopped parsley, onion, capers and garlic until smooth.
  2. 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.
  3. 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.
  4. Cover and let the dip rest in a chilled place or the fridge for around half an hour before using.