Parsley Salad
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
3/4 to 1 cup extra–virgin olive oil
1/3 cup almonds, finely chopped
juice of 1/2 to 1 lemon
salt and pepper to taste
Method
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 a smooth mixture that holds together. Add more lemon juice according to taste, process. Adjust seasoning with salt and pepper.
Serve at room temperature.
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
3/4 to 1 cup extra–virgin olive oil
1/3 cup almonds, finely chopped
juice of 1/2 to 1 lemon
salt and pepper to taste
Method
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 a smooth mixture that holds together. Add more lemon juice according to taste, process. Adjust seasoning with salt and pepper.
Serve at room temperature.